Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria
Hyeon Deok Kim, Keun Suk Lee, Kyung Eun Lee, Hyung Joo Suh, Byung‐Yong Kim
Topics & Concepts
Pea proteinFermentationBioavailabilityDigestion (alchemy)Lactic acidPisumFood scienceChemistrySativumEnzymeBacteriaBiochemistryChromatographyBiologyBotanyBioinformaticsGeneticsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood composition and properties