Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

Published 2012 View Full Article

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Title
Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation
Authors
Keywords
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Journal
FOOD BIOTECHNOLOGY
Volume 26, Issue 1, Pages 58-74
Publisher
Informa UK Limited
Online
2012-02-14
DOI
10.1080/08905436.2011.645939
References
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