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

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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
BibTeX

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