Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

著者: Zengwang Guo, Fei Teng, Zhaoxian Huang, Bo Lv, Xiqiao Lv, Olga Babich, Wenhua Yu, Yang Li, Zhongjiang Wang, Lianzhou Jiang - Food Hydrocolloids 2020 被引用: 218