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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 ; Rinco n, Cristian ; Bo rner, Rosa Aragao ; Bogicevic, Biljana ; Glabasnia, Arne ; Hofmann, Thomas ; Dawid, Corinna
- Stichworte:
- Article ; Chemistry andBiology of Aroma and Taste ; Fermentation of pea protein ; L. johnsonii ; taste improvement ; kokumi and umami ; senso(prote)omics.
- Zeitschriftentitel:
- Journal of Agriculturaland Food Chemistry
- Jahr:
- 2024
- Band / Volume:
- 72
- Heft / Issue:
- 28
- Seitenangaben Beitrag:
- 15875-15889
- Volltext / DOI:
- doi:10.1021/acs.jafc.4c02317
- Verlag / Institution:
- American Chemical Society
- E-ISSN:
- 0021-8561 ; 1520-5118
- Publikationsdatum:
- 03.07.2024
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