Soybean protein flavor components: A review
- 1 October 1973
- journal article
- review article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 50 (10) , a426-a444
- https://doi.org/10.1007/bf02641826
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Isolation of ethyl .gamma.-D-galactopyranoside and pinitol from hexane-ethanol extracted soybean flakesJournal of Agricultural and Food Chemistry, 1971
- Soybeans as a food sourceC R C Critical Reviews in Food Technology, 1971
- Flavor and flatulence factors in soybean protein productsJournal of Agricultural and Food Chemistry, 1970
- Ph ADJUSTMENT CONTROL OF OXIDATIVE OFF‐FLAVORS DURING GRINDING OF RAW LEGUME SEEDSJournal of Food Science, 1970
- APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean ProductsJournal of Food Science, 1970
- Isolation of chlorogenic acids from roasted coffeeJournal of the Science of Food and Agriculture, 1970
- Applying Proteolytic Enzymes on SoybeanAgricultural and Biological Chemistry, 1969
- Studies on Flavor Components in SoybeanAgricultural and Biological Chemistry, 1965
- A compound responsible for mushroom flavour in dairy productsJournal of Dairy Research, 1964
- Notes on BooksBMJ, 1936