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A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, al...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Singh, Anika, Shi, Yuan, Magreault, Perrine, Kitts, David D., Jarzębski, Maciej, Siejak, Przemysław, Pratap-Singh, Anubhav
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8271896/
https://ncbi.nlm.nih.gov/pubmed/34279444
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26134104
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