Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates

Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract dilution analysis in combination with gas chr...

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Detalles Bibliográficos
Autores principales: Schlegel, Katharina, Ortner, Eva, Buettner, Andrea, Schweiggert-Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227212/
https://www.ncbi.nlm.nih.gov/pubmed/34205941
http://dx.doi.org/10.3390/foods10061257

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227212/
https://www.ncbi.nlm.nih.gov/pubmed/34205941
http://dx.doi.org/10.3390/foods10061257

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