Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations

To secure a sustainable food supply for the rapidly growing global population, great efforts towards a plant-based diet are underway. However, the use of plant proteins comes with several challenges, such as improvement or removal of undesired flavours, and generation of desired texture properties....

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Detalles Bibliográficos
Autores principales: Engels, Wim, Siu, Jamie, van Schalkwijk, Saskia, Wesselink, Wilma, Jacobs, Simon, Bachmann, Herwig
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997616/
https://www.ncbi.nlm.nih.gov/pubmed/35407092
http://dx.doi.org/10.3390/foods11071005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997616/
https://www.ncbi.nlm.nih.gov/pubmed/35407092
http://dx.doi.org/10.3390/foods11071005

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