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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

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