Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China

International Journal of Food Properties

Volumn 20, Issue , 2018, Pages S2887-S2898

  Yu, Hansong ^a,b   Liu, Ruixue ^a,c   Hu, Yaohui ^a,b   Xu, Baojun ^c  

^a JILIN AGRICULTURAL UNIVERSITY   (China)

^b Chinese Agricultural Research System   (China)

^c BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

Author keywords

Flavor; Processing technologies; Soybean cultivar; Soymilk

Indexed keywords

FLAVORS; GAS CHROMATOGRAPHY;

FLAVOR PROFILES; HEADSPACE GAS CHROMATOGRAPHY; INTERNAL STANDARDS; ODOR COMPOUNDS; PROCESSING METHOD; PROCESSING TECHNOLOGIES; SOY MILK; SOYBEAN CULTIVAR;

PROCESSING;

EID: 85041098610     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2017.1382507     Document Type: Article

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