Precursors for Formation of 2-Pentyl Pyridine in Processing of Soybean Protein Isolates
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb10257.x/fullpdf
Reference24 articles.
1. Studies on Flavor Components in Soybean
2. Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates
3. Roasted lamb fat: basic volatile components
4. Total synthesis of leukotrienes. An effective procedure for the synthesis of conjugated dienals by four-carbon homologation
5. Effect of pro-oxidants on the occurrence of 2-pentyl pyridine in soy protein isolate
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