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Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases
The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or wit...
में बचाया:
| में प्रकाशित: | Food Sci Nutr |
|---|---|
| मुख्य लेखकों: | , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
John Wiley and Sons Inc.
2015
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4779487/ https://ncbi.nlm.nih.gov/pubmed/27004110 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.274 |
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