机译:减少钠且部分用蘑菇代替肉类的肉类菜肴中蘑菇的增香特性
The Culinary Inst. of America at Greystone, St. Helena, CA, USA;
The Culinary Inst. of America at Greystone, St. Helena, CA, USA;
The Culinary Inst. of America at Greystone, St. Helena, CA, USA;
The Culinary Inst. of America at Greystone, St. Helena, CA, USA;
Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA;
Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA;
Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA;
Applied Sensory, LLC, Fairfield, CA, USA;
The Culinary Inst. of America at Greystone, St. Helena, CA, USA, Mushroom Council, San Jose, CA, USA;
Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA;
culinary; flavor profile; mushrooms; sodium reduction; umami;
机译:消费者接受牛肉部分被蘑菇和钠被部分取代的菜肴已经减少
机译:消费者接受将植物的成分混合成传统的肉类食品:来自肉类蘑菇混合物的证据
机译:使用蘑菇作为常见肉类菜肴的植物替代品的研究
机译:蘑菇在托盘干燥器上的干燥速率及蘑菇粉对抗刮刀感官特性的影响
机译:牡蛎蘑菇(pleurotus ostreatus)含有体外自由基清除,铁铁螯合,&铁还原抗氧化剂化合物
机译:消费者接受蛋清部分取代蘑菇和蘑菇蛋白味搭配
机译:通过在牛肉馅饼中使用肉延长器(白色按钮蘑菇与纹理大豆)来减少钠策略