Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07505
Abstract: Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany"… read more here.
Keywords: beany flavor; microorganisms decrease; potential microorganisms; flavor ... See more keywords