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Sensoproteomic Characterization of Lactobacillus Johnsonii-..:
Spaccasassi, Andrea
;
Ye, Lijuan
;
Rincón, Cristian
...
Journal of Agricultural and Food Chemistry. 72 (2024) 28 - p. 15875-15889 , 2024
Link:
https://doi.org/10.1021/acs.jafc.4c02317
RT Journal T1 <Title>Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.4c02317&Exemplar=1&LAN=DE A1 Spaccasassi, Andrea A1 Ye, Lijuan A1 Rincón, Cristian A1 Börner, Rosa Aragao A1 Bogicevic, Biljana A1 Glabasnia, Arne A1 Hofmann, Thomas A1 Dawid, Corinna PB American Chemical Society (ACS) YR 2024 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 72 IS 28 SP 15875 OP 15889 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.4c02317 DO https://doi.org/10.1021/acs.jafc.4c02317 SF ELIB - SuUB Bremen
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