Composition, formation mechanism, and removal method of off‐odor in soymilk products
Author:
Affiliation:
1. R&D Innovation DepartmentInner Mongolia Mengniu Dairy (Group) CO. ,LTD HohhotChina
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16370
Reference69 articles.
1. Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography
2. The formation of 1-octen-3-ol in soybeans during soaking
3. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS
4. Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity
5. Enzymatic Improvement of Food Flavor II. Removal of Beany Flavor from Soybean Products by Aldehyde Dehydrogenase
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