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Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds
The water absorption of soybeans during soaking is directly related to the quality characteristics and the flavor properties of soybeans for processing. In this paper, the effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds were investigated duri...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9059926/ https://www.ncbi.nlm.nih.gov/pubmed/35518963 http://dx.doi.org/10.1039/c8ra08029a |