Reduction of levels volatile components with the "beany" flavor in soymilk by lactobacilli and streptococci

Journal of Food Science

Volumn 70, Issue 3, 2005, Pages

  Blagden, Trenna D ^a   Gilliland, Stanley E ^a  

^a OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Beany flavor; Lactobacillus; Soymilk; Streptococcus

Indexed keywords

GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 17744371728     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07148.x     Document Type: Article

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