Effect of enzyme inactivation on the extracted soybean meal and oil
Author:
Affiliation:
1. Marfleet Refining Co., Ltd; HU9 5NJ Hull England
2. ; Dept. of Food Science; University of Illinois; Urbana IL 61801
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference22 articles.
1. Biochemistry of lipoxygenase in relation to food quality
2. Identification of a volatile component in soybeans that contributes to the raw bean flavor
3. Volatile decomposition products of the oxidative polymers of ethyl linolenate
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