Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

By S. Schindler, K. Zelena, U. Krings, J. Bez, P. Eisner, R. Berger. 2012

101 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/eff877638f1e6ef9a0a9f0de876e5aaee3772e09