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1 Ergebnisse
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Potential of microalgae as flavoring agents for plant-based..:
Bert Coleman
;
Christof Van Poucke
;
Bavo Dewitte
...
http://www.sciencedirect.com/science/article/pii/S2666833522000272. , 2022
Link:
https://doi.org/10.1016/j.fufo.2022.100139
RT Journal T1
Potential of microalgae as flavoring agents for plant-based seafood alternatives
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1f3aeb4be2a74e60813d7a29427956d8&Exemplar=1&LAN=DE A1 Bert Coleman A1 Christof Van Poucke A1 Bavo Dewitte A1 Ann Ruttens A1 Tanja Moerdijk-Poortvliet A1 Christos Latsos A1 Koen De Reu A1 Lander Blommaert A1 Barbara Duquenne A1 Klaas Timmermans A1 Jasper van Houcke A1 Koenraad Muylaert A1 Johan Robbens PB Elsevier YR 2022 K1 Algae K1 Seafood K1 Flavor K1 Umami K1 Plant-based ingredient K1 Sensory evaluation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2666833522000272 LK http://dx.doi.org/https://doi.org/10.1016/j.fufo.2022.100139 DO https://doi.org/10.1016/j.fufo.2022.100139 SF ELIB - SuUB Bremen
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