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Assessment the flavor of soybean meal hydrolyzed with Alcal..:
Zebin Weng
;
Lu Sun
;
Fang Wang
...
http://www.sciencedirect.com/science/article/pii/S2590157521000298. , 2021
Link:
https://doi.org/10.1016/j.fochx.2021.100141
RT Journal T1 <Title>Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d138057ea2b444cd8ef8f7b9b5864976&Exemplar=1&LAN=DE A1 Zebin Weng A1 Lu Sun A1 Fang Wang A1 Xiaonan Sui A1 Yong Fang A1 Xiaozhi Tang A1 Xinchun Shen PB Elsevier YR 2021 K1 Soybean protein K1 Flavor K1 E-nose K1 E-tongue K1 HS-SPME-GC–MS K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157521000298 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2021.100141 DO https://doi.org/10.1016/j.fochx.2021.100141 SF ELIB - SuUB Bremen
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