Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

BACKGROUND: The global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers’ selection of plant-based beverages. Unfortunately, natural plant milks have only limited acceptance. Their typically bean-like and grassy notes are perceived as “o...

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Detalles Bibliográficos
Autores principales: Tangyu, Muzi, Fritz, Michel, Tan, Jan Patrick, Ye, Lijuan, Bolten, Christoph J., Bogicevic, Biljana, Wittmann, Christoph
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10362582/
https://www.ncbi.nlm.nih.gov/pubmed/37479998
http://dx.doi.org/10.1186/s12934-023-02147-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10362582/
https://www.ncbi.nlm.nih.gov/pubmed/37479998
http://dx.doi.org/10.1186/s12934-023-02147-6

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