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

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Journal
Applied Biochemistry and Microbiology
Published
2025-12-01
DOI
https://doi.org/10.1134/s0003683825090042
Primary Topic
Probiotics and Fermented Foods
Type
article
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article

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

A. N. Fedorov, E. S. Pshennikova, V. A. Furalyov, I. V. Kravchenko et al.
Applied Biochemistry and Microbiology
Probiotics and Fermented Foods
article

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

A. N. Fedorov, E. S. Pshennikova, V. A. Furalyov, I. V. Kravchenko, V. O. Popov
article en

Abstract

No abstract available for this paper.
Applied Biochemistry and MicrobiologyVol. 61(9)
Russian Academy of Sciences (RU), Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences (RU)
Zero hunger
Openalex Percentile: Top 31%
Probiotics and Fermented Foods
DOIOpen Access PDFOpenAlex
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Erratum to: Effect of Fermentation with Different Lactobacilli on the Organoleptic Properties of Pea Protein Isolate — A. N. Fedorov, E. S. Pshennikova, et al. · Applied Biochemistry and Microbiology (2025) | TGRS Research Map | TGRS