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pro vyhledávání: '"Katrin Annika Kopf-Bolanz"'
Publikováno v:
Food chemistry. 376
Peas as an alternative protein source have attracted a great deal of interest from the food industry and consumers in recent years. However, pea proteins usually do not taste neutral and exhibit a distinct flavor, often characterized as "beany". This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::094f04d0be72e595d07d767185bd1a0b
https://pubmed.ncbi.nlm.nih.gov/34971885
https://pubmed.ncbi.nlm.nih.gov/34971885
Autor:
Katrin Annika Kopf-Bolanz, Flurina Schwander, Martin Gijs, Guy Vergères, Reto Portmann, Lotti Egger
The digestive process transforms nutrients and bioactive compounds contained in food to physiologically active compounds. In vitro digestion systems have proven to be powerful tools for understanding and monitoring the complex transformation processe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eac3e034ef4305d5c78e1ec84f997ef4
https://infoscience.epfl.ch/record/174490
https://infoscience.epfl.ch/record/174490
