Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-011-1825-9
Reference38 articles.
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3. Wolf WJ (1975) Lipoxygenase and flavor of soybean protein products. J Agric Food Chem 23:136–141
4. Nash AM, Eldridge AC, Wolf WJ (1967) Fractionation and characterization of alcohol extractables associated with soybean proteins. Nonprotein Components. J Agric Food Chem 15:102–108
5. Kim H, Ho CT, Chang SS (1984) Isolation and identification of volatile flavor compounds in commercial oil-free soybean lecithin. J Am Oil Chem Soc 61:1235–1238
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