Aroma Extract Dilution Analysis of a Beeflike Process Flavor from Extruded Enzyme-Hydrolyzed Soybean Protein-Reference-Cited by-同舟云学术

Aroma Extract Dilution Analysis of a Beeflike Process Flavor from Extruded Enzyme-Hydrolyzed Soybean Protein

Published:2001-01-11 Issue:2 Volume:49 Page:790-793
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Baek Hyung Hee¹,Kim Chul Jin¹,Ahn Byung Hak¹,Nam Hee Sop¹,Cadwallader Keith R.¹

Affiliation:

1. Department of Food Engineering, Dankook University, Chunan 330-714, Korea; Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnam-si, Kyunggi-do 463-420, Korea; Research and Development Center, Nong Shim Company, Ltd., 203-1, Dangjeong-dong, Kunpo-si, Kyunggi-do 435-030, Korea; and Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000609j

Reference28 articles.

1. The development of process flavors

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