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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainab...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10582269/ https://www.ncbi.nlm.nih.gov/pubmed/37860141 http://dx.doi.org/10.3389/fmicb.2023.1267227 |