Flavor improvement of soybean preparations by genetic removal of lipoxygenase-2
Author:
Affiliation:
1. ; Department of Agronomy; Purdue University; W. Lafayette Indiana
2. ; Department of Food Science; Purdue University; W. Lafayette Indiana
3. ; USDA/ARS and Department of Agronomy; Purdue University; W. Lafayette Indiana
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
1. The flavor problem of soybean oil. VIII. Linolenic acid
2. Flavor problems of vegetable food proteins
3. Lipid hydroperoxide reactivity with proteins and amino acids: a review
4. Lipoxygenase and flavor of soybean protein products
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