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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Spaccasassi, Andrea; Ye, Lijuan; Rincón, Cristian; Börner, Rosa Aragao; Bogicevic, Biljana; Glabasnia, Arne; Hofmann, Thomas; Dawid, Corinna
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2024
Jahr / Monat:
2024-07
Volltext / DOI:
doi:10.1021/acs.jafc.4c02317
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
03.07.2024
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