Changes of Aldehyde Levels in Defatted Soybean Extract
- 1 January 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (1) , 31-35
- https://doi.org/10.1111/j.1365-2621.1982.tb11020.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Enzymatic Improvement of Food Flavor I. Purification and Characterization of Bovine Liver Mitochondrial Aldehyde DehydrogenaseAgricultural and Biological Chemistry, 1979
- Assay of proteins in the presence of interfering materialsAnalytical Biochemistry, 1976
- Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systemsJournal of Agricultural and Food Chemistry, 1974
- Interaction of flavor compounds with soy proteinJournal of Oil & Fat Industries, 1974
- Soybean protein flavor components: A reviewJournal of Oil & Fat Industries, 1973
- Studies on Flavor Components in SoybeanAgricultural and Biological Chemistry, 1970
- APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean ProductsJournal of Food Science, 1970
- Studies on Flavor Components in SoybeanAgricultural and Biological Chemistry, 1970
- Studies on Flavor Components in SoybeanAgricultural and Biological Chemistry, 1965
- Linoleic acid and trilinolein as substrates for soybean lipoxidase(s)Archives of Biochemistry and Biophysics, 1958