Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
Yuan Shi, Anika Singh, David D. Kitts, Anubhav Pratap‐Singh
Topics & Concepts
AromaFermentationLactobacillus plantarumFood scienceChemistryLactic acidSolid-phase microextractionPolyacrylamide gel electrophoresisChromatographyGas chromatography–mass spectrometryBiochemistryBiologyBacteriaMass spectrometryGeneticsEnzymeProteins in Food SystemsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides