Ella Warner1, Kumpol Homwongpanich1, MaryAnne Drake1

  • 1Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA.

Journal of food science
|October 1, 2025
PubMed
概括

植物性奶酪 (PBC) 面临着风味和质感方面的挑战,尽管消费者对可持续性和道德感兴趣. 改善这些关键属性对于市场增长和满足冷和化应用的消费者期望至关重要.

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