Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
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Title
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
Authors
Keywords
Lactic acid fermentation, Pea protein, Functional properties, Protein solubility, Descriptive sensory analysis
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 150, Issue -, Pages 111927
Publisher
Elsevier BV
Online
2021-06-16
DOI
10.1016/j.lwt.2021.111927
References
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