Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

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Journal

Journal of Agricultural and Food Chemistry

Topics

Biology

Biochemistry

Chemistry

Nutrition And Dietetics

Food Science

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DOI

10.1021/acs.jafc.4c02317

License

CC-BY

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