Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein
利用多组学分析豌豆蛋白对干发酵香肠风味和品质的影响
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103170
Li, Ying; Zhang, Jian; Liu, Xin; Zhang, Danni; Blank, Imre; Feng, Xiaoxiao; Zhang, Ninglong; Liu, Zheng; Ding, Xi; Li, Chunbao; Xu, Xinglian; Tang, Changbo; Zhou, Guanghong; Liu, Yuan
