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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....
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Materias: | |
| 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 |