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Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

Mónica Flores1, Daniel Comes1, Amparo Gamero2

  • 1Institute of Agrochemistry and Food Technology (IATA)-Spanish Council for Scientific Research (CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain.

Journal of Agricultural and Food Chemistry
|February 23, 2024
PubMed

Keywords:
fermentationmeat analogueoff-flavorpea protein isolateplant based

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