Insights into formation, detection and removal of the beany flavor in soybean protein-Reference-Cited by-同舟云学术

Insights into formation, detection and removal of the beany flavor in soybean protein

Published:2021-06 Issue: Volume:112 Page:336-347
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Wang Bei,Zhang Qiang^ORCID,Zhang Na,Bak Kathrine H.^ORCID,Soladoye Olugbenga P.^ORCID,Aluko Rotimi E.,Fu Yu^ORCID,Zhang Yuhao

Funder

Fundamental Research Funds for Central Universities of the Central South University

Venture and Innovation Support Program for Chongqing Overseas Returnees

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference92 articles.

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4. Lipoxygenase from soybeans;Axelrod,1981

5. Reduction of levels of volatile components associated with the “beany” flavor in soymilk by Lactobacilli and Streptococci;Blagden;Journal of Food Science,2006

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