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

Title:: Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
Document type:: Zeitschriftenaufsatz
Author(s):: Spaccasassi, Andrea; Ye, Lijuan; Rincón, Cristian; Börner, Rosa Aragao; Bogicevic, Biljana; Glabasnia, Arne; Hofmann, Thomas; Dawid, Corinna
Journal title:: Journal of Agricultural and Food Chemistry
Year:: 2024
Year / month:: 2024-07
Fulltext / DOI:: doi:10.1021/acs.jafc.4c02317
Publisher:: American Chemical Society (ACS)
E-ISSN:: 0021-85611520-5118
Date of publication:: 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