Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry
Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technology have successfully replicated the unique texture of meat in plant-based proteins, research on the aroma profiles of th...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000309 |
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