The formation and occurrence of acrylamide in carbohydrate-rich foods has been extensively studied over the course of the past few decades. However, the emergence of plant-based meat alternatives pres

Taylor & Francis Group2025-02-20 更新10

China Plant-based Food and Beverages Market

植物基食品

市场分析

The China Plant-based Food and Beverages report features an extensive regional analysis, identifying market penetration levels across major geographic areas. It highlights regional growth trends and o

IMR REPORTS70

Table_3_Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.DOCX

植物基食品

食品组学

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 Ecosystem20

Plant-based yogurt consumption frequency in Italy 2023

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