The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages_A review

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Titel:: The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages_A review
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Ritter, Stefan W. ; Gastl, Martina I. ; Becker, Thomas M.
Stichworte:: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY ; beany aroma ; faba bean ; hexanal ; lactic acid bacteria ; lupine
Zeitschriftentitel:: Comprehensive Reviews in Food Science and Food Safety
Jahr:: 2022
Band / Volume:: 21
Heft / Issue:: 5
Seitenangaben Beitrag:: 4018-4055
Volltext / DOI:: doi:10.1111/1541-4337.13002
E-ISSN:: 1541-4337
Publikationsdatum:: 25.07.2022
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