Modulation of metabolome and overall perception of pea protein-based gels fermented with various synthetic microbial consortia

HIGHLIGHTS

• who: Salma Ben-Harb and colleagues from the Universitu00e9 Paris Saclay, AgroParisTech, UMR SayFood, Thiverval Grignon, France have published the research work: Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia, in the Journal: Foods 2022, 11, x FOR PEER REVIEWcauses of 15/04/2022
• what: This study was conducted to investigate the effects of fermentation with different SMC and the impact of their origin on the sensory properties of pea-based gels.
• how: ANOVA results showed that all colonize pea gel. ANOVA results showed . . .
  

   

  

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