The co‐fermentation of Actinomucor elegans and Monascus purpureus for the production of meat flavor with soybean protein
Year: 2025
Type: article
Source: Journal of Food Science
Authors: Xuelian Yang, Rui Zhang, Zichun Qin, Jintao Yao, Tianxin Zhang
Institution: Beijing Technology and Business University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Award: G3108766630
OpenAlex ID: W4407086777