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Martin Griffin Henriksen

University of Copenhagen

Nørregade 10

Copenhagen, DK-1165

Denmark

  • University of Copenhagen

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Scholarly Papers (1)

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Enhancing the Sensory and Nutritional Properties of Faba Bean Protein Through Fermentation with Lactic Acid Bacteria and Bacillus Spp

Number of pages: 36 Posted: 21 Jul 2025
Nadja Larsen, Martin Griffin Henriksen, Christoph Crocoll, René Lametsch, Mahesha M. Poojary, Lukasz Krych, Mikael Agerlin Petersen and Lene Jespersen
University of Copenhagen - Department of Food Science, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen, University of Copenhagen and University of Copenhagen - Department of Food Science
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Abstract:

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Faba protein, fermentation, aroma compounds, amino acids, kokumi, vicine-convicine