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

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, S., Gastl, M., Becker, T.
Zeitschriftentitel:: Comprehensive Reviews in Food Science and Food Safety
Jahr:: 2022
Seitenangaben Beitrag:: 1-38
Volltext / DOI:: doi:10.1111/1541-4337.13002
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