Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributes.
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DOI: 10.1016/j.foodchem.2022.132615
Abstract: Pea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study's aim was thus to identify the main phytochemicals in… read more here.
Keywords: key phytochemicals; pea protein; quantification key; identification quantification ... See more keywords