The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages-A review.
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DOI: 10.1111/1541-4337.13002
Abstract: Lupines and faba beans are promising ingredients for the beverage industry. They contain high amounts of protein and can be grown in different climate zones and agricultural areas. Therefore, these legumes appear as ideal raw… read more here.
Keywords: acid fermentation; substrate modulation; lactic acid; fermentation ... See more keywords