Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk

Food Chemistry

Volumn 173, Issue , 2015, Pages 694-701

  Ma, Lei ^a   Li, Bin ^a   Han, Fenxia ^a   Yan, Shurong ^a   Wang, Lianzheng ^a   Sun, Junming ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Seed chemical quality; Sensory attributes; Soybean (Glycine max L. Merr.); Soymilk

Indexed keywords

CHEMICAL QUALITY; GLYCINE MAX; SENSORY ATTRIBUTES; SOY MILK; SOYBEAN SEEDS;

GENISTEIN; GLYCITEIN; ISOFLAVONE; LINOLEIC ACID; LINOLENIC ACID; LIPOXYGENASE; OLEIC ACID; PALMITIC ACID; PROTEIN; STEARIC ACID; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; FATTY ACID; GLOBULIN; GLYCININ; ISOFLAVONE DERIVATIVE; PLANT ANTIGEN; SEED STORAGE PROTEIN; SOYBEAN PROTEIN;

AROMA; ARTICLE; BREEDING; FLAVOR; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID COMPOSITION; PROTEIN CONTENT; SOYBEAN; SOYBEAN MILK; SWEETNESS; ADULT; ANALYSIS; CHEMISTRY; COLOR; HUMAN; ODOR; PHENOTYPE; PLANT SEED; TASTE;

ADULT; ANTIGENS, PLANT; COLOR; FATTY ACIDS; GENOTYPE; GLOBULINS; HUMANS; ISOFLAVONES; ODORS; PHENOTYPE; SEED STORAGE PROTEINS; SEEDS; SOY MILK; SOYBEAN PROTEINS; SOYBEANS; TASTE;

EID: 84908521031     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.096     Document Type: Article

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