Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography–Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS

The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote thei...

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Detalles Bibliográficos
Autores principales: Tzanani, Nitzan, Hindi, Ariel, Marder, Dana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179901/
https://www.ncbi.nlm.nih.gov/pubmed/37175383
http://dx.doi.org/10.3390/molecules28093973

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179901/
https://www.ncbi.nlm.nih.gov/pubmed/37175383
http://dx.doi.org/10.3390/molecules28093973

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