Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 2Author(s): Carmen Masiá, Raquel Fernández-Varela, Amy Logan, Utpal Bose, Regine Stockmann, Lydia Ong, Sally Gras, Poul Erik Jensen, Saeed Rahimi Yazdi, Joanna M Gambetta

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