DATA OF MANUSCRIPT Fermentation of texturized pea protein in combination with proteases for aroma development in meat analogues
Financial support from MCIU/AEI/10.13039/501100011033 [Grants PID2021-122581OB-100 and CEX2021-001189-S to the Institute of Agrochemistry and Food Technology (IATA)–Spanish National Research Council (CSIC) as a Severo Ochoa Center of Excellence] from Spain and “European Regional Development Fund (ER...
| Autores: | , , , |
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| Formato: | conjunto de datos |
| Fecha de publicación: | 2024 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/350184 |
| Acesso em linha: | http://hdl.handle.net/10261/350184 https://doi.org/10.20350/digitalCSIC/16159 |
| Access Level: | acceso abierto |
| Palavra-chave: | Meat analogue Plant based Pea protein isolate Fermentation Off-flavor |
| Resumo: | Financial support from MCIU/AEI/10.13039/501100011033 [Grants PID2021-122581OB-100 and CEX2021-001189-S to the Institute of Agrochemistry and Food Technology (IATA)–Spanish National Research Council (CSIC) as a Severo Ochoa Center of Excellence] from Spain and “European Regional Development Fund (ERDF): A Way To Make Europe” is acknowledged. |
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