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Enzymatic improvement of food flavor. II. Removal of beany flavor from soybean products by aldehyde dehydrogenase.

机译：酶促改善食品味。 II。醛脱氢酶从大豆产物中去除豆类味。

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Hideo CHIBA; Naofumi TAKAHASHI; Ryuzo SASAKI;
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年度 1979
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2. Feeding responses of goats to leaf alcohol and leaf aldehyde with characteristic leafy flavor. [J] . Dohi H., Yamada A., Entsu S., The Journal of Veterinary Medical Science . 1997,第5期

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5. Formation and removal of aldehydes as ozonation by-products in a pilot-scale water treatment plant [D] . Cervi, Stephan 1996

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6. Volatile Compound Physicochemical and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis [O] . Sang-Hun Yoo, Yoon Hyuk Chang 2016

机译：高温预处理和酶水解相结合获得的被豆腥味去除的大豆分离蛋白水解物的挥发性化合物理化性质和抗氧化特性
7. Enzymatic improvement of food flavor. I. Purification and characterization of bovine liver mitochondrial aldehyde dehydrogenase. [O] . Naofumi TAKAHASHI, Noriko KITABATAKI, Ryuzo SASAKI, 1979

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8. Report on THE DETERMINATION OF METABOLIZABLE CARBOHYDRATE IN FOODS II. DETERMINATION OF REDUCING SUGARS AFTER ACID AND ENZYMATIC HYDROLYSIS [R] . Theodore E. Friedemann, Howard K. Cahall, Martin J. Lynch, 1958

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Enzymatic improvement of food flavor. II. Removal of beany flavor from soybean products by aldehyde dehydrogenase.

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