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植物性肉类类型的进步增强了感官和营养属性

Jiwon Jang1, Dong-Woo Lee2,3

  • 1Graduate Program in Bio-industrial Engineering, Yonsei University, Seoul, 03722, South Korea.

NPJ science of food
|August 7, 2024
PubMed
概括

基于植物的肉类类似物 (PBMA) 由于环境和健康原因而越来越受欢迎. 在原料和加工方面的创新正在改善它们的味道和质地,使它们对消费者更有吸引力.

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