Reduction of Levels of Volatile Components Associated with...

Journal of Food Science 2005 Vol. 70; Iss. 3

Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and Streptococci

Trenna D. Blagden, Stanley E. Gilliland
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Volume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb07148.x
File:
PDF, 135 KB
english, 2005
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