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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Title:: 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
Document type:: Zeitschriftenaufsatz
Author(s):: Ritter, Stefan W. ; Gastl, Martina I. ; Becker, Thomas M.
Keywords:: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY ; beany aroma ; faba bean ; hexanal ; lactic acid bacteria ; lupine
Journal title:: Comprehensive Reviews in Food Science and Food Safety
Year:: 2022
Journal volume:: 21
Journal issue:: 5
Pages contribution:: 4018-4055
Fulltext / DOI:: doi:10.1111/1541-4337.13002
E-ISSN:: 1541-4337
Date of publication:: 25.07.2022
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