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Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars

Crossref DOI link: https://doi.org/10.1038/s41538-026-00804-9

Published Online: 2026-04-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lee, Yunji

Kim, Young-Suk
Funding

Funding for this research was provided by:

the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry (322020-5)

Korea Institute of Marine Science and Technology promotion (RS-2024-00402200)
License Information

Text and Data Mining valid from 2026-04-06

Accepted Manuscript valid from 2026-04-06
More Information

Article History

Received: 30 December 2025

Accepted: 6 March 2026

First Online: 6 April 2026

Competing interests

: The authors declare no competing interests.

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