Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
Marcello Alinovi, Elena Bancalari, Saverio Monica, Lorenzo Del Vecchio, Martina Cirlini, Emma Chiavaro, Francesca Bot
Topics & Concepts
Streptococcus thermophilusFermentationLactobacillusFood scienceLactobacillus delbrueckii subsp. bulgaricusChemistryLactobacillaceaeMicrobiologyBiologyProbiotics and Fermented FoodsProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides