Effect of gallic acid on the aroma constituents of soymilk and soy protein isolates-Reference-Cited by-同舟云学术

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Effect of gallic acid on the aroma constituents of soymilk and soy protein isolates

Published:2002-04 Issue:4 Volume:79 Page:317-323
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Boatright W. L.¹

Affiliation:

1. ; Animal Science Department; University of Kentucky; 412 W.P. Garrigus Bldg. 40546 Lexington KY

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference30 articles.

1. Food Labeling: Health Claims; Soy Protein and Coronary Heart Disease;FDA;Federal Register,1999

2. United Soybean Board. Soybeans Checkoff Research Shows Growing Appetites for Soy Foods. Sept. 16 1999 www.unitedsoybean.org/

3. Functional Properties of Soy Proteins;Kinsella;J. Am. Oil Chem. Soc.,1979

4. Soy Flavor and Its Improvement;McLeod;Crit. Rev. Food Sci. Nutr.,1988

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5. Application of electronic tongue to soya drink discrimination;Progress in Agricultural Engineering Sciences;2009-12-01

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