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Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

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dc.contributor.authorLaaksonen, Oskar
dc.contributor.authorKahala, Minna
dc.contributor.authorMarsol-Vall, Alexis
dc.contributor.authorBlasco, Lucia
dc.contributor.authorJärvenpää, Eila
dc.contributor.authorRosenvald, Sirli
dc.contributor.authorVirtanen, Mika
dc.contributor.authorTarvainen, Marko
dc.contributor.authorYang, Baoru
dc.contributor.departmentid4100211210
dc.contributor.departmentid4100211210
dc.contributor.departmentid4100211310
dc.contributor.orcidhttps://orcid.org/0000-0003-0679-3729
dc.contributor.orcidhttps://orcid.org/0000-0003-2189-1183
dc.contributor.orcidhttps://orcid.org/0000-0002-4008-841X
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2021-10-04T06:41:14Z
dc.date.accessioned2025-05-27T18:41:56Z
dc.date.available2021-10-04T06:41:14Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange9 p.
dc.identifier.olddbid490447
dc.identifier.oldhandle10024/547902
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/6331
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline119
dc.okm.discipline116
dc.okm.discipline415
dc.okm.discipline222
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherApplied Science Publishers.
dc.relation.articlenumber128852
dc.relation.doi10.1016/j.foodchem.2020.128852
dc.relation.ispartofseriesFood chemistry
dc.relation.issn0308-8146
dc.relation.issn1873-7072
dc.relation.volume346
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/547902
dc.subject.ysopalkokasvit
dc.subject.ysolupiinit
dc.subject.ysofermentointi
dc.subject.ysoelintarvikkeet
dc.subject.ysomaitohappobakteerit
dc.subject.ysoaistinvarainen arviointi
dc.subject.ysoreologia
dc.subject.ysokemiallinen analyysi
dc.subject.ysoLactic acid fermentation
dc.subject.ysoLupinus angustifolius L.
dc.subject.ysoAffective test
dc.subject.ysoVolatile compounds
dc.subject.ysoPlant-based
dc.subject.ysoSensory evaluation
dc.teh41007-00042300
dc.titleImpact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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