Effect of spirulina-derived Maillard reaction products on quality and volatile profiles of plant-based patties

Food Science and Biotechnology 2026 Open access

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Authors: Yea Eun Kim, You Jung Hwang, Jin-Kyung Nam, Hae Won Jang

DOI: 10.1007/s10068-025-02082-9

Cited by: 1

References: 66

Fields of Study & Subjects

Meat and Animal Product Quality Food Chemistry and Fat Analysis Edible Oils Quality and Analysis

References 66