Effect of heat treatment on the lipid peroxide content and aokusami (beany flavor) of soymilk

Food Science and Technology Research

Volumn 10, Issue 3, 2004, Pages 328-333

  Endo, Hiroshi ^a   Ohno, Masahiro ^a   Tanji, Katsuo ^b   Shimada, Shinji ^c   Kaneko, Kentaro ^d  

^a Fukushima Technology Centre   (Japan)

^b NATIONAL VETERINARY ASSAY LABORATORY   (Japan)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^d NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

Author keywords

Beany flavor; Lipid peroxide; Soy bean; Soymilk

Indexed keywords

GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 29844435487     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.328     Document Type: Article

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