Plant-Based Proteins Have a Flavor Issue. Chemists Can Help with That
Year: 2026
Type: article
Abstract: Microbes, enzymes, and synthetic chemistry might help remove bad-tasting molecules in pea and other plant protein.
Source: ACS Central Science
Author: Carolyn Wilke
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7213429580