Methionine is the Methyl Group Donor for Sulfite-Associated Methanethiol Formation in Isolated Soy Proteins
Author:
Publisher
Wiley
Subject
Food Science
Reference26 articles.
1. Odor as an ald to chemical safety: Odor thresholds compared with threshold limit values and volatilities for 214 industrial chemicals in air and water dilution
2. Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries
3. Evidence for Distinct l -Methionine Catabolic Pathways in the Yeast Geotrichum candidum and the Bacterium Brevibacterium linens
4. Effect of gallic acid on the aroma constituents of soymilk and soy protein isolates
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3. Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels;Journal of Agricultural and Food Chemistry;2014-10-06
4. The reaction of methionine with hydroxyl radical: reactive intermediates and methanethiol production;Amino Acids;2011-08-10
5. Selected Odor Compounds in Cooked Soymilk as Affected by Soybean Materials and Direct Steam Injection;Journal of Food Science;2007-09
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