Improving the aromatic profile of plant-based meat alternatives: Effects of leghemoglobin and myoglobin addition on volatiles
Yunhe Meng, Lianghua Xie, Kaihao You, Wei Chen
Topics & Concepts
MyoglobinLeghemoglobinChemistryHemeproteinFood scienceHemeBiochemistryOrganic chemistryRoot noduleNitrogen fixationEnzymeNitrogenAgriculture Sustainability and Environmental ImpactMeat and Animal Product QualityGABA and Rice Research