Formation of 2-pentyl pyridine during processing of soybean protein isolates as affected by pH

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 852-854

  Zhou, A ^a   Boatright, W L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

2 pentyl pyridine; Off flavor; PH; Processing; Soybean protein isolate

Indexed keywords

GLYCINE MAX;

EID: 0032750878     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15926.x     Document Type: Article

References (15)

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