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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...

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Detalles Bibliográficos
Autores principales:	Yang, Aijun, Smyth, Heather, Chaliha, Mridusmita, James, Andrew
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2015
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779487/ https://www.ncbi.nlm.nih.gov/pubmed/27004110 http://dx.doi.org/10.1002/fsn3.274

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