Warmed‐Over Flavor in High‐Protein Ready‐to‐Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies
- DOI
- 10.1111/1541-4337.70529
- Published
- 2026-06-18
- Container
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70529,
title = {Warmed‐Over Flavor in High‐Protein Ready‐to‐Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies},
author = {Yiling Tian and Tong Li and Yunyue Shan and Shanbai Xiong and Ru Liu and Yueqi An},
year = {2026},
journal = {Comprehensive Reviews in Food Science and Food Safety},
doi = {10.1111/1541-4337.70529},
url = {https://doi.org/10.1111/1541-4337.70529}
}RIS
TY - JOUR TI - Warmed‐Over Flavor in High‐Protein Ready‐to‐Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies AU - Yiling Tian AU - Tong Li AU - Yunyue Shan AU - Shanbai Xiong AU - Ru Liu AU - Yueqi An PY - 2026 JO - Comprehensive Reviews in Food Science and Food Safety DO - 10.1111/1541-4337.70529 UR - https://doi.org/10.1111/1541-4337.70529 ER -
APA
Tian, Y., Li, T., Shan, Y., Xiong, S., Liu, R., & An, Y. (2026). Warmed‐Over Flavor in High‐Protein Ready‐to‐Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.70529
Source records
- crossref · retrieved 2026-09-27T14:19:59.059Z