Effect of grinding temperature on hydroperoxide and off-flavor contents during soymilk manufacturing process

Journal of Food Science

Volumn 69, Issue 3, 2004, Pages

  Mizutani, T ^a   Hashimoto, H ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

Hydroperoxide; Lipoxygenase; n hexanal; Soybean; Soymilk

Indexed keywords

GLYCINE MAX;

EID: 1942537634     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13379.x     Document Type: Article

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