Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08
Mengqi Pei, Zifu Zhao, Song Chen, Ekaterina Reshetnik, Svetlana Gribanova, Chun Li, Guofang Zhang, Libo Liu, Lin Zhao
Topics & Concepts
Lactobacillus rhamnosusFood scienceFermentationChemistryPea proteinFlavorLactic acidHexanoic acidDecanalLinaloolLactobacillusBiochemistryBacteriaBiologyEssential oilGeneticsProbiotics and Fermented FoodsProteins in Food SystemsFood composition and properties