Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage

Food and Function - Tập 11 Số 9 - Trang 8309-8319
Hannah Mehle1,2,3, Laurianne Paravisini1,2,3, Devin G. Peterson1,2,3
1Columbus
2Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA
3The Ohio State University

Tóm tắt

Flavor stability of pea protein isolates (PPIs) during storage was investigated.

Từ khóa


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