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The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method.

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第一作者： Xiaoyue,Zhang

第一单位： Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China.

作者： Xiaoyue,Zhang ^[1] ; Guozhi,Ji ^[2] ; Yan,Zhao ^[1] ; Bingyu,Chen ^[1] ; Wenhui,Li ^[2] ; Zimeng,Guo ^[2] ; Shan,He ^[1] ; András,Koris ^[3] ; Xuchun,Zhu ^[1] ; Zhishen,Mu ^[2] ; Hongzhi,Liu ^[1]

作者单位： Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100080, China. ^[1] Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Hohhot 011500, China.;Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China. ^[2] Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 44, HU-1118 Budapest, Hungary. ^[3]

关键词 bean odour removal method fermentation mechanisms flavour analysis pea protein yoghurt

DOI 10.3390/foods14193363

PMID 41097533

发布时间 2025-10-16

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Foods (Basel, Switzerland)

2025年14卷19期

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