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For: Mittermeier-Kleßinger VK, Hofmann T, Dawid C. Mitigating Off-Flavors of Plant-Based Proteins. J Agric Food Chem 2021;69:9202-7. [PMID: 34342446 DOI: 10.1021/acs.jafc.1c03398] [Cited by in Crossref: 8] [Cited by in F6Publishing: 12] [Article Influence: 4.0] [Reference Citation Analysis]
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10 Ettinger L, Falkeisen A, Knowles S, Gorman M, Barker S, Moss R, Mcsweeney MB. Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken. Foods 2022;11:2271. [DOI: 10.3390/foods11152271] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Sakai K, Sato Y, Okada M, Yamaguchi S. Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs. PLoS ONE 2022;17:e0269278. [DOI: 10.1371/journal.pone.0269278] [Reference Citation Analysis]
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