Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients
The development of plant-based seafood alternatives with authentic flavour profiles remains a significant challenge, limiting their appeal to seafood consumers. This study hypothesised that incorporation of flavour precursors including free amino acids, betaine, and long chain omega-3 fatty acids wo...
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| Main Authors: | , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/820 |
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