Zipori, D.; Hollmann, J.; Rigling, M.; Zhang, Y.; Weiss, A.; Schmidt, H.
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts. Foods 2024, 13, 588.
https://doi.org/10.3390/foods13040588
AMA Style
Zipori D, Hollmann J, Rigling M, Zhang Y, Weiss A, Schmidt H.
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts. Foods. 2024; 13(4):588.
https://doi.org/10.3390/foods13040588
Chicago/Turabian Style
Zipori, Dor, Jana Hollmann, Marina Rigling, Yanyan Zhang, Agnes Weiss, and Herbert Schmidt.
2024. "Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts" Foods 13, no. 4: 588.
https://doi.org/10.3390/foods13040588
APA Style
Zipori, D., Hollmann, J., Rigling, M., Zhang, Y., Weiss, A., & Schmidt, H.
(2024). Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts. Foods, 13(4), 588.
https://doi.org/10.3390/foods13040588