Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness.

已完结 10 由 hxx 发布于 2024/7/9 19:39:02

DOI:10.1021/acs.jafc.4c02317
作者：Andrea Spaccasassi, Lijuan Ye, Cristian Rincón, Rosa Aragao Börner, 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：This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of se

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