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June 14, 2024Journal of Food ScienceOpen Access

Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation

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MEMehrsa EmkaniKGKarine GourratBOBonastre Oliete

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Emkani et al. (2024) studied this question.

synapsesocial.com/papers/68e64b2fb6db6435875dbcb8https://doi.org/10.1111/1750-3841.17145
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