{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T02:25:59Z","timestamp":1793759159569,"version":"4.6.1"},"reference-count":61,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2022,11,10]],"date-time":"2022-11-10T00:00:00Z","timestamp":1668038400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Innovaatiorahoituskeskus Business Finland","award":["6901\/31\/2019"],"award-info":[{"award-number":["6901\/31\/2019"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile compounds, dextran, acetic acid, and lactic acid, as well as the changes in viscosity, pH, and total titratable acidity, during fermentation of faba bean protein concentrate with W. confusa A16. A Response Surface Methodology was applied to study the effect of time, temperature, dough yield, and inoculum ratio on the aforementioned responses. Twenty-nine fermentations were carried out using a Central Composite Face design. A total of 39 volatile organic compounds were identified: 2 organic acids, 7 alcohols, 8 aldehydes, 2 alkanes, 12 esters, 3 ketones, 2 aromatic compounds, and 3 terpenes. Long fermentation time and high temperature caused the formation of ethanol and ethyl acetate and the reduction of hexanal, among other compounds linked to the beany flavor. Levels of dextran, acetic acid, and lactic acid increased with increasing temperature, time, and dough yield. Optimal points set for increased dextran and reduced acidity were found at low temperatures and high dough yield. Such conditions would result in hexanal, ethyl acetate and ethanol having a relative peak area of 35.9%, 7.4%, and 4.9%, respectively.<\/jats:p>","DOI":"10.3390\/foods11223579","type":"journal-article","created":{"date-parts":[[2022,11,10]],"date-time":"2022-11-10T19:18:29Z","timestamp":1668107909000},"page":"3579","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9576-588X","authenticated-orcid":false,"given":"Fabio","family":"Tuccillo","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaqin","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minnamari","family":"Edelmann","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna-Maija","family":"Lampi","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8319-6680","authenticated-orcid":false,"given":"Rossana","family":"Coda","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, Finland"},{"name":"Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, FI-00100 Helsinki, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kati","family":"Katina","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1016\/j.tifs.2019.07.046","article-title":"Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions","volume":"91","author":"Godinho","year":"2019","journal-title":"Trends Food Sci. Tech."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"63","DOI":"10.2979\/ethicsenviro.16.2.63","article-title":"Standing in livestock\u2032s \u2018\u2018long shadow\u2019\u2019: The ethics of eating meat on a small planet","volume":"16","author":"Henning","year":"2011","journal-title":"Ethics Environ."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Curtain, F., and Grafenauer, S. (2019). Plant-based meat substitutes in the flexitarian age: An audit of products on supermarket shelves. Nutrients, 11.","DOI":"10.3390\/nu11112603"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1111\/1541-4337.12687","article-title":"Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color","volume":"20","author":"Sharan","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1111\/1541-4337.12146","article-title":"Potential of fava bean as future protein supply to partially replace meat intake in the human diet","volume":"14","author":"Multari","year":"2015","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"112036","DOI":"10.1016\/j.foodres.2022.112036","article-title":"The Flavor of Faba Bean Ingredients and Extrudates: Chemical and Sensory Properties","volume":"162","author":"Tuccillo","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/j.tifs.2015.04.013","article-title":"Dry fractionation for sustainable production of functional legume protein concentrates","volume":"45","author":"Schutyser","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Kantanen, K., Oksanen, A., Edelmann, M., Suhonen, H., Sontag-Strohm, T., Piironen, V., Ramos Diaz, J.M., and Jouppila, K. (2022). Physical properties of extrudates with fibrous structures made of faba bean protein ingredients using high moisture extrusion. Foods, 11.","DOI":"10.3390\/foods11091280"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"100014","DOI":"10.1016\/j.fufo.2021.100014","article-title":"Meat analogues from a faba bean concentrate can be generated by high moisture extrusion","volume":"3","author":"Knutsen","year":"2021","journal-title":"Future Foods"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"2898","DOI":"10.1111\/1541-4337.12964","article-title":"Flavor challenges in extruded plant-based meat alternatives: A review","volume":"21","author":"Wang","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1094\/CCHEM-06-16-0161-FI","article-title":"Flavor aspects of pulse ingredients","volume":"94","author":"Roland","year":"2017","journal-title":"Cereal. Chem."},{"key":"ref_12","unstructured":"Min, D.B., and Smouse, T.H. (1985). Chemistry of Autoxidation: Mechanism, Products and Flavor Significance. Flavor Chemistry of Fats and Oils, AOCS."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"4018","DOI":"10.1111\/1541-4337.13002","article-title":"The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages\u2014A review","volume":"21","author":"Ritter","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1111\/j.1745-459X.2006.00067.x","article-title":"Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods","volume":"21","author":"Bott","year":"2006","journal-title":"J. Sens. Stud."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Li, X., and Li, J. (2020). The flavor of plant-based meat analogues. Cereal. Food World, 65.","DOI":"10.1094\/CFW-65-4-0040"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1111\/j.1470-6431.2006.00567.x","article-title":"Green decisions: Demographics and consumer understanding of environmental labels","volume":"31","author":"Taghian","year":"2007","journal-title":"Int. J. Consum. Stud."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1108\/07363761111101976","article-title":"Consumer effects of environmental impact in product labeling","volume":"28","author":"Borin","year":"2011","journal-title":"J. Consum. Mark."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"109666","DOI":"10.1016\/j.ijfoodmicro.2022.109666","article-title":"Food fermentation\u2013Significance to public health and sustainability challenges of modern diet and food systems","volume":"371","author":"Rastogi","year":"2022","journal-title":"Int. J. Food Microbiol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1565","DOI":"10.1016\/j.sjbs.2021.11.010","article-title":"Recent trends in microbial flavour compounds: A review on chemistry, synthesis mechanism and their application in food","volume":"29","author":"Verma","year":"2021","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.crfs.2020.12.001","article-title":"Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate","volume":"4","author":"Arteaga","year":"2021","journal-title":"Curr. Res. Food Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.tifs.2003.09.004","article-title":"Lactic acid bacteria as functional starter cultures for the food fermentation industry","volume":"15","author":"Leroy","year":"2004","journal-title":"Trends Food Sci. Tech."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"El Youssef, C., Bonnarme, P., Fraud, S., P\u00e9ron, A.C., Helinck, S., and Landaud, S. (2020). Sensory improvement of a pea protein-based product using microbial co-cultures of lactic acid bacteria and yeasts. Foods, 9.","DOI":"10.3390\/foods9030349"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"113407","DOI":"10.1016\/j.lwt.2022.113407","article-title":"In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread","volume":"161","author":"Wang","year":"2022","journal-title":"LWT"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1016\/j.foodhyd.2018.05.042","article-title":"Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread","volume":"84","author":"Wang","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"105913","DOI":"10.1016\/j.foodhyd.2020.105913","article-title":"The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread","volume":"106","author":"Wang","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"109028","DOI":"10.1016\/j.ijfoodmicro.2020.109028","article-title":"Safety demonstration of a microbial species for use in the food chain: Weissella confusa","volume":"339","author":"Bourdichon","year":"2021","journal-title":"Int. J. Food Microbiol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1075","DOI":"10.1111\/jam.12908","article-title":"Fermentation performance of lactic acid bacteria in different lupin substrates\u2014Influence and degradation ability of antinutritives and secondary plant metabolites","volume":"119","author":"Fritsch","year":"2015","journal-title":"J. Appl. Microbiol."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Arbab Sakandar, H., Chen, Y., Peng, C., Chen, X., Imran, M., and Zhang, H. Impact of fermentation on antinutritional factors and protein degradation of legume seeds: A review. Food Rev. Int., 2021. in press.","DOI":"10.1080\/87559129.2021.1931300"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.ijfoodmicro.2018.08.014","article-title":"Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing","volume":"302","author":"Rizzello","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.ijfoodmicro.2014.10.012","article-title":"Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties","volume":"193","author":"Coda","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Kaleda, A., Talvistu, K., Tamm, M., Viirma, M., Rosend, J., Tanilas, K., Kriisa, M., Part, N., and Tammik, M.L. (2020). Impact of fermentation and phytase treatment of pea-oat protein blend on physicochemical, sensory, and nutritional properties of extruded meat analogs. Foods, 9.","DOI":"10.3390\/foods9081059"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"128852","DOI":"10.1016\/j.foodchem.2020.128852","article-title":"Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds","volume":"346","author":"Laaksonen","year":"2021","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/S0950-3293(02)00110-6","article-title":"An overview of binary taste\u2013taste interactions","volume":"14","author":"Keast","year":"2003","journal-title":"Food Qual. Prefer."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"734","DOI":"10.1016\/j.fm.2009.07.008","article-title":"In situ production and analysis of Weissella confusa dextran in wheat sourdough","volume":"26","author":"Katina","year":"2009","journal-title":"Food Microbiol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"108652","DOI":"10.1016\/j.ijfoodmicro.2020.108652","article-title":"Waste bread recycling as a baking ingredient by tailored lactic acid fermentation","volume":"327","author":"Immonen","year":"2020","journal-title":"Int. J. Food Microbiol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"110151","DOI":"10.1016\/j.foodres.2021.110151","article-title":"Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions","volume":"141","author":"Cosson","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"125982","DOI":"10.1016\/j.foodchem.2019.125982","article-title":"Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models","volume":"311","author":"Lampi","year":"2020","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/j.lwt.2015.12.015","article-title":"Faba bean flavour and technological property improvement by thermal pre-treatments","volume":"68","author":"Jiang","year":"2016","journal-title":"LWT"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"130355","DOI":"10.1016\/j.foodchem.2021.130355","article-title":"Sprouting improves the flavour quality of faba bean flours","volume":"364","author":"Akkad","year":"2021","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1177\/1082013221998843","article-title":"The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour","volume":"28","author":"Akkad","year":"2022","journal-title":"Food Sci. Technol. Int."},{"key":"ref_41","first-page":"1883","article-title":"Enzymatic improvement of food flavor II. Removal of beany flavor from soybean products by aldehyde dehydrogenase","volume":"43","author":"Chiba","year":"1979","journal-title":"Agric. Biol. Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"3408","DOI":"10.1007\/s13197-016-2328-3","article-title":"Plant-based milk alternatives an emerging segment of functional beverages: A review","volume":"53","author":"Sethi","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1002\/9781118865606.ch9","article-title":"Transformations of food flavor due to industrially processing of elaboration","volume":"2","author":"Monasterio","year":"2013","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1016\/j.foodres.2019.02.044","article-title":"Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada","volume":"120","author":"Akkad","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1111\/j.1745-459X.2004.tb00133.x","article-title":"Sensory characteristics of chemical compounds potentially associated with beany aroma in foods","volume":"19","author":"Chambers","year":"2004","journal-title":"J. Sens. Stud."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Guichard, E., Salles, C., Morzel, M., and Le Bon, A.M. (2017). Perception of mixtures of odorants and tastants: Sensory and analytical points of view. Flavour: From Food to Perception, Wiley Blackwell. [1st ed.].","DOI":"10.1002\/9781118929384"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1002\/jsfa.6272","article-title":"Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes","volume":"94","author":"Oomah","year":"2014","journal-title":"J. Sci. Food Agric."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"994","DOI":"10.1046\/j.1365-2672.2002.01793.x","article-title":"The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro","volume":"93","author":"Nardi","year":"2002","journal-title":"J. Appl. Microbiol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1007\/s12602-021-09751-1","article-title":"Weissella: An emerging bacterium with promising health benefits","volume":"13","author":"Teixeira","year":"2021","journal-title":"Probiotics Antimicrob."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.ijfoodmicro.2018.05.003","article-title":"Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M","volume":"280","author":"Hu","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"5413","DOI":"10.1007\/s00253-012-4447-8","article-title":"Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough","volume":"97","author":"Amari","year":"2013","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Kajala, I., Shi, Q., Nyyss\u00f6l\u00e4, A., Maina, N.H., Hou, Y., Katina, K., Tenkanen, M., and Juvonen, R. (2015). Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking. PLoS ONE, 10.","DOI":"10.1371\/journal.pone.0116418"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"117254","DOI":"10.1016\/j.carbpol.2020.117254","article-title":"The role of dextran production in the metabolic context of Leuconostoc and Weissella Tunisian strains","volume":"253","author":"Fhoula","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.tifs.2016.05.009","article-title":"Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages","volume":"54","author":"Peyer","year":"2016","journal-title":"Trends Food Sci. Tech."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.cofs.2015.03.001","article-title":"Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage","volume":"2","year":"2015","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"5834","DOI":"10.1021\/jf1002683","article-title":"Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs","volume":"58","author":"Galle","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_57","unstructured":"Wang, Y., Tuccillo, F., Niklander, K., Livi, G., Siitonen, A., P\u00f6ri, P., Edelmann, M., Jouppila, K., Lampi, A.M., and Sandell, M. Masking off-flavors of faba bean protein concentrate and extrudate: The role of in-situ and in-vitro produced dextran. Food Hydrocoll., 2022. in press."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.foodchem.2016.03.016","article-title":"Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate","volume":"205","author":"Meinlschmidt","year":"2016","journal-title":"Food Chem."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.lwt.2017.08.080","article-title":"Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma","volume":"87","author":"Kaczmarska","year":"2018","journal-title":"LWT"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1016\/j.foodchem.2008.07.099","article-title":"Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes","volume":"113","author":"Paradiso","year":"2009","journal-title":"Food Chem."},{"key":"ref_61","unstructured":"(2022, October 30). Flavornet.org. Available online: http:\/\/www.flavornet.org\/flavornet.html."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/22\/3579\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:13:52Z","timestamp":1760145232000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/22\/3579"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,11,10]]},"references-count":61,"journal-issue":{"issue":"22","published-online":{"date-parts":[[2022,11]]}},"alternative-id":["foods11223579"],"URL":"https:\/\/doi.org\/10.3390\/foods11223579","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,11,10]]}}}