Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
- Andrea Spaccasassi
- , Lijuan Ye
- , Cristian Rincón
- , Rosa Aragao Börner
- , Biljana Bogicevic
- , Arne Glabasnia
- , Thomas Hofmann
- , Corinna Dawid
- Technische Universität München
- TUM CREATE
- Vers-chez-les-Blanc
Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung
21
Zitate
(Scopus)