Rapid acidification and off-flavor reduction of pea protein by fermentation with lactic acid bacteria and yeasts
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Event
-
Veröffentlichung
- (where)
-
Hohenheim
- (who)
-
Universität Hohenheim
- (when)
-
2024
- Creator
-
Zipori, Dor
Hollmann, Jana
Rigling, Marina
Zhang, Yanyan
Weiss, Agnes
Schmidt, Herbert
- DOI
-
10.3390/foods13040588
- URN
-
urn:nbn:de:101:1-2408280225335.444178405424
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:43 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Zipori, Dor
- Hollmann, Jana
- Rigling, Marina
- Zhang, Yanyan
- Weiss, Agnes
- Schmidt, Herbert
- Universität Hohenheim
Time of origin
- 2024
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FLAVOR
Lactic dehydrogenase virus
PeaY
PEaSTRo