The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method.

Foods · 2025 · PMC12523363 · PMID 41097533

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extremely significantno p-value reported

Comparison of before and after fermentation revealed that the content of trypsin inhibitors decreased about three times after fermentation, and the effect of degrading anti-nutritional factors was extremely significant.

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