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Updated: May 10, 2025

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植物性替代肉制品的植物性替代品

Claire Darizu Munialo1, Vahid Baeghbali2,3, Parag Acharya2,3

  • 1Harper Food Innovation, Harper Adams University, Newport TF10 8NB, UK.

Foods (Basel, Switzerland)
|April 26, 2025
PubMed
概括

开发可持续的植物性肉类替代品需要了解蛋白质的功能,以改善感官和营养质量. 本综述探讨了技术进步和挑战,以实现更广泛的消费者接受和市场采用.

关键词:
其他替代蛋白质.功能性质的功能性质.未来的食物 未来的食物肉类替代品 肉类替代品植物性产品是植物性产品.可持续性 可持续性的可持续性

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