Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds
Oskar Laaksonen, Minna Kahala, Alexis Marsol‐Vall, Lucia Blasco, Eila Järvenpää, Sirli Rosenvald, Mika E. Virtanen, Marjo Tarvainen, Baoru Yang
Topics & Concepts
Lupinus angustifoliusFermentationHexanalFood scienceFlavorLactic acidOdorChemistryHexanoic acidSensory analysisLupinusAcetic acidBotanyBiologyBacteriaBiochemistryOrganic chemistryGeneticsBotanical Research and ChemistryPlant and fungal interactionsMeat and Animal Product Quality