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

✍ Scribed by Trenna D. Blagden; Stanley E. Gilliland

• Book ID: 108826040
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 135 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb07148.x