A study of different treatments on the formation of beany flavor of soybean and its applications on food processing
碩士 === 國立屏東科技大學 === 食品科學系所 === 98 === When the cell structures of soybeans are broken, the self-contained lipoxygenase (Lox) would be easily to catalyze the oxidation of oils and result in the generation of volatile compounds, which would be sensed and called beany flavor. Most of eastern people are...
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| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/71193525282816392521 |