Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15860.x/fullpdf
Reference24 articles.
1. Lipoxygenase from soybeans;Axelrod;Methods Enzymol.,1981
2. Genetic analysis of a null-allele for lipoxygenase-2 in soybean;Davies;Crop Sci.,1986
3. Flavor improvement of soybean preparations by genetic removal of lipoxygenase-2;Davies;J. Amer. Oil Chem. Soc.,1987
4. DETBA value and hexanal production with the combination of unsaturated fatty acids and extracts prepared from soybean seeds lacking two or three lipoxygenase isozymes;Furuta;J. Agric. Food Chem.,1996
5. Genetic relationships among the genes for lipoxygenase 1-, 2- and -3 isozymes in soybean [Glycine max (L.) Merrill] seed;Hajika;Jpn. J. Breed.,1992
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