Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.

Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi

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DOI: 10.1371/journal.pone.0294637
Published: 0
Container: PLoS ONE
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Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1371/journal.pone.0294637,
  title = {Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.},
  author = {Kiyota Sakai and Masamichí Okada and Shotaro Yamaguchi},
  year = {2023},
  journal = {PLoS ONE},
  doi = {10.1371/journal.pone.0294637},
  url = {https://doi.org/10.1371/journal.pone.0294637}
}

RIS

TY  - JOUR
TI  - Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.
AU  - Kiyota Sakai
AU  - Masamichí Okada
AU  - Shotaro Yamaguchi
PY  - 2023
JO  - PLoS ONE
DO  - 10.1371/journal.pone.0294637
UR  - https://doi.org/10.1371/journal.pone.0294637
ER  -

APA

Sakai, K., Okada, M., & Yamaguchi, S. (2023). Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.. PLoS ONE. https://doi.org/10.1371/journal.pone.0294637

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doaj · retrieved 2026-09-26T23:52:08.184Z