Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages.

已完结 10 由 HHHHHHHHHHHH 发布于 2024/7/11 16:40:36

DOI:10.1021/acs.jafc.4c02316
作者：Andrea Spaccasassi, Florian Utz, Andreas Dunkel, Rosa Aragao Börner, Lijuan Ye, Filippo De Franceschi, Biljana Bogicevic, Arne Glabasnia, Thomas Hofmann, Corinna Dawid
文献类型：期刊论文
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American Chemical Society (ACS)

Abstract：Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors pose ch

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