Your browser doesn't support javascript.
loading
Structure analysis and quality evaluation of plant-based meat analogs.
Fu, Jialing; Sun, Cuixia; Chang, Yuyang; Li, Saiya; Zhang, Yin; Fang, Yapeng.
Afiliación
  • Fu J; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
  • Sun C; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
  • Chang Y; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
  • Li S; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
  • Zhang Y; Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China.
  • Fang Y; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
J Texture Stud ; 54(3): 383-393, 2023 06.
Article en En | MEDLINE | ID: mdl-35711124
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Carne / Productos de la Carne Límite: Animals Idioma: En Revista: J Texture Stud Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Carne / Productos de la Carne Límite: Animals Idioma: En Revista: J Texture Stud Año: 2023 Tipo del documento: Article País de afiliación: China