Rapid acidification and off-flavor reduction of pea protein by fermentation with lactic acid bacteria and yeasts
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Ereignis
-
Veröffentlichung
- (wo)
-
Hohenheim
- (wer)
-
Universität Hohenheim
- (wann)
-
2024
- Urheber
-
Zipori, Dor
Hollmann, Jana
Rigling, Marina
Zhang, Yanyan
Weiss, Agnes
Schmidt, Herbert
- DOI
-
10.3390/foods13040588
- URN
-
urn:nbn:de:101:1-2408280225335.444178405424
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:43 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Zipori, Dor
- Hollmann, Jana
- Rigling, Marina
- Zhang, Yanyan
- Weiss, Agnes
- Schmidt, Herbert
- Universität Hohenheim
Entstanden
- 2024
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