Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker

Zhang, W; Liu, XS; Yang, ZM; Song, HL; Zhang, Y; Jin, YX

Song, HL (reprint author), Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Lab Mol Sensory Sci, Beijing, Peoples R China.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018; 55 (4): 1591

Abstract

The influence of different processing and storage conditions on the aroma and taste of soymilk were investigated. Volatile components in soymilk were ......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索