Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> 80.

As depicted in Figure 3 A, both the G ′ (storage modulus) and G ′′ (loss modulus) of both pea milk and fermented pea milk displayed an increasing trend with rising frequency (0.1~100 Hz).

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