Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods.

已完结 10 由卷卷发布于 2026/9/3 13:31:35

DOI:10.3390/foods9080969
作者：Audrey Cosson, Isabelle Souchon, Julia Richard, Nicolas Descamps, Anne Saint-Eve
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.3390/foods9080969

MDPI

Abstract：The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and as

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