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Pasteurised (80 degrees C, 10 min) and ultra-high temperature (UHT) treated (140 degrees C, 10 s) lupin protein based milk alternatives were evaluated regarding their lipoxygenase activities and sensory qualities. The sensory profiles were characteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______610::85604480c9f1a2bc89b9c98715af2178
https://publica.fraunhofer.de/handle/publica/244784
https://publica.fraunhofer.de/handle/publica/244784
