A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, al...

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Detalles Bibliográficos
Autores principales: Singh, Anika, Shi, Yuan, Magreault, Perrine, Kitts, David D., Jarzębski, Maciej, Siejak, Przemysław, Pratap-Singh, Anubhav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271896/
https://www.ncbi.nlm.nih.gov/pubmed/34279444
http://dx.doi.org/10.3390/molecules26134104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271896/
https://www.ncbi.nlm.nih.gov/pubmed/34279444
http://dx.doi.org/10.3390/molecules26134104

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