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The study of pea pre-treatment effect on pea-based beverage quality Cover

The study of pea pre-treatment effect on pea-based beverage quality

Rural Sustainability Research
Volume 53 (2025): Issue 348 (August 2025)
By: Jelena Zagorska,  Irena Bicurina,  Zanda Kruma,  Inga Ciprovica,  Aina Kokare and  Jana Feldmane  
Open Access
|Sep 2025

Authors

Jelena Zagorska

jelena.zagorska@lbtu.lv

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Irena Bicurina

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Zanda Kruma

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Inga Ciprovica

Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Aina Kokare

Department of Plant Breeding and Agroecology, Institute of Agricultural Resources and Economics, Priekuli, Latvia

Jana Feldmane

Tukums, Latvia
DOI: https://doi.org/10.2478/plua-2025-0003 | Journal eISSN: 2256-0939
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Language: English
Page range: 30 - 41
Submitted on: Jun 18, 2025
Accepted on: Jul 31, 2025
Published on: Sep 1, 2025
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Boiling,
germination,
roasting,
tannins,
phenolic compounds
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 2025 Jelena Zagorska, Irena Bicurina, Zanda Kruma, Inga Ciprovica, Aina Kokare, Jana Feldmane, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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