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Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

Food ChemistryOther PrecursorsBiomanufacturingMushroom ProteinsEngineeringBiochemistryBiochemical EngineeringBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingMeat QualityFood QualityFood TechnologyBiomolecular EngineeringEncapsulated Beef-like FlavouringsHealth Sciences