1-Octen-3-ol Is Formed from Its Glycoside during Processing of Soybean [Glycine max (L.) Merr.] Seeds-Reference-Cited by-同舟云学术

1-Octen-3-ol Is Formed from Its Glycoside during Processing of Soybean [Glycine max (L.) Merr.] Seeds

Published:2018-06-26 Issue:28 Volume:66 Page:7409-7416
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Matsui Kenji¹^ORCID,Takemoto Hiroyuki,Koeduka Takao¹,Ohnishi Toshiyuki

Affiliation:

1. Graduate School of Sciences and Technology for Innovation, Faculty of Agriculture, Yamaguchi University, Yoshida 1677-1, Yamaguchi, Yamaguchi 753-8515, Japan

Funder

Tojuro Iijima Foundation for Food Science and Technology

Japan Society for the Promotion of Science

Fuji Foundation for Protein Research

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01950

Reference46 articles.

1. Functional and Edible Uses of Soy Protein Products

2. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature

3. Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

4. SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS

5. Recent Progress in Research and Technology on Soybeans

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