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

J Agric Food Chem · 2024 · PMC10921465 · PMID 38394028

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a clear trendno p-value reported

Few changes were observed in pyrazine abundance along the fermentation, and the addition of enzyme did not produce a clear trend.

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