Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

This study aimed to evaluate the influence of fermentation on the levels of free amino acids (FAAs) and variations of volatile odorants in four groups of chickpea milk. Electronic nose (E-nose) and gas chromatography–mass spectrometry (GC-MS) data were subjected to mutual validation. W2S and W3S sen...

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Detalles Bibliográficos
Autores principales: Zhang, Xue, Tian, Wenli, Xie, Bijun, Sun, Zhida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407473/
https://www.ncbi.nlm.nih.gov/pubmed/36010445
http://dx.doi.org/10.3390/foods11162445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407473/
https://www.ncbi.nlm.nih.gov/pubmed/36010445
http://dx.doi.org/10.3390/foods11162445

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