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Erratum to: Effect of Fermentation with Different Lactobacilli on the Organoleptic Properties of Pea Protein Isolate

Year: 2025

Type: erratum

Abstract: An Erratum to this paper has been published: https://doi.org/10.1134/S0003683825090042

Source: Applied Biochemistry and Microbiology

DOI: 10.1134/s0003683825090042

Authors: I. V. Kravchenko, V. A. Furalyov, E. S. Pshennikova, A. N. Fedorov, V. O. Popov

Institutions: Russian Academy of Sciences, A N Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W7124464941

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