{
  "abstract": null,
  "abstract_shown": false,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 1,
  "authors": [
    {
      "name": "Carolyn Wilke"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/30gmg5p0b5eaz.bib",
  "cited_by": 0,
  "doi": "10.1021/acscentsci.6c01502",
  "fulltext_url": "https://doi.org/10.1021/acscentsci.6c01502",
  "id": "30gmg5p0b5eaz",
  "issns": [
    "2374-7951"
  ],
  "landing_url": "https://doi.org/10.1021/acscentsci.6c01502",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "QD1-999"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7213429580",
  "pdf_url": null,
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-01",
  "publisher": "American Chemical Society",
  "ris": "https://research.draconitic.com/paper/30gmg5p0b5eaz.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T14:22:11Z",
      "native_id": "0e055aee3e464a04b37c3ee69a59391f",
      "source": "doaj",
      "url": "https://doi.org/10.1021/acscentsci.6c01502"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "lcc:QD1-999",
      "subfield": "general"
    }
  ],
  "title": "Plant-Based Proteins Have a Flavor Issue. Chemists Can Help with That",
  "title_text": "Plant-Based Proteins Have a Flavor Issue. Chemists Can Help with That",
  "type": "peer-reviewed",
  "updated_at": "2026-10-31T14:22:11Z",
  "url": "https://research.draconitic.com/paper/30gmg5p0b5eaz",
  "venue": "ACS Central Science",
  "versions": []
}