乳酸菌辅助 Monascus 发酵质构大豆蛋白:植物性肉类着色及其理化性质的动态变化

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jingjing Zhu, Yanyun Zhu, Jianchu Chen
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Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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