Formation of volatile compounds in soy flour by singlet oxygen oxidation during storage under light

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 1933-1937

  Lee, J Y ^b   Min, S ^a   Choe, E O ^b   Min, D B ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Inha University   (South Korea)

Author keywords

Off flavor; Singlet oxygen oxidation; Soy flour; Volatile compounds

Indexed keywords

EID: 0042466443     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb06996.x     Document Type: Article

References (28)

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