ACID-SENSITIVE SOY PROTEINS AFFECT FLAVOR

被引：17

作者：

ANDERSON, RL ^{[1
]}

WARNER, K ^{[1
]}

机构：

[1] USDA,ARS,NO REG RES LAB,PEORIA,IL 61604

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00603.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：293 / 296

页数：4

共 20 条

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[9] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .I. ALIPHATIC CARBONYL COMPOUNDS [J].

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[10] INTERACTION OF FLAVOR COMPOUNDS WITH SOY PROTEIN [J].

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