The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review
Author:
Affiliation:
1. Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology Freising Germany
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13002
Reference184 articles.
1. Sprouting improves the flavour quality of faba bean flours
2. Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada
3. Nutritional and nutraceutical characteristics of lupin protein
4. The occurrence of two intracellular oligoendopeptidases in Lactococcus lactis and their significance for peptide conversion in cheese
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