Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk
Author:
Publisher
Wiley
Subject
Food Science
Reference17 articles.
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2. Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.);Cho;J Agric Food Chem,2006
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