Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds
作者： Xingfei Li , Xu Liu , Yufei Hua , Yeming Chen , Xiangzhen Kong
DOI: 10.1039/C8RA08029A
关键词:
摘要: … flavors of soybeans, including vacuum deodorization treatment and adding other flavor substances… the formation of off-flavor compounds, such as blanching enzymes, dry bean refining, …
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sci-hub.se 参考文章(45)
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