(E)-2-Heptenal in Soymilk: A Nonenzymatic Formation Route and the Impact on the Flavor Profile
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Wuxi, P. R. China
2. School of Food Science and Technology, Jiangnan University, 1800 Wuxi, P. R. China
Funder
China Postdoctoral Science Foundation
National Natural Science Foundation of China
Nature Science Foundation of Jiangsu Province
Fundamental Research Funds for Central Universities
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06192
Reference45 articles.
1. Soy flavor and its improvement
2. Oxylipin Metabolism in Soybean Seeds Containing Different Sets of Lipoxygenase Isozymes after Homogenization
3. Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing
4. Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes
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