Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.

Compr Rev Food Sci Food Saf · 2026 · PMC13074123 · PMID 41972597

Europe PMC DOI

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quite significantno p-value reported

Especially, the red pigment is quite significant for meat alternatives to resemble visually real meat products.

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