Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus

NIAID Data Ecosystem10

Comparison of Volatile Flavor Compounds in Plant-based and Real Pork Mince by Headspace-Gas Chromatography-Ion Mo-bility Spectrometry (HS-GC-IMS)

食品风味分析

植物基食品

Table S1: The peak intensity of VFCs that identified in six raw pork minces by GC-IMS; Table S2: The peak intensity of VFCs that identified in six steamed pork minces by GC-IMS; Table S3: The peak int

Zenodo2022-03-07 更新00

Plant-based meat sales CAGR Australia FY 2020-2023, by sales channel

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