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Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate

Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea proteins have poor techno-functional properti...

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Detalles Bibliográficos
Autores principales:	Das, Prem Prakash, Xu, Caishuang, Lu, Yuping, Khorsandi, Azita, Tanaka, Takuji, Korber, Darren, Nickerson, Michael, Rajagopalan, Nandhakishore
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10011735/ https://www.ncbi.nlm.nih.gov/pubmed/36925614 http://dx.doi.org/10.1016/j.fochms.2023.100169

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