Screening and mechanistic evaluation of antioxidants for mitigating beany flavor formation during pea protein isolation.

Curr Res Food Sci · 2026 · PMC13122249 · PMID 42057979

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a decreasing trendno p-value reported

The catechins–Duralox® mixtures exhibited a decreasing trend in LOX content with increasing catechins concentrations (16.08 – 10.45 LOX units.g −1 DW), with the lowest value recorded at 75% catechins content.

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