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Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding

机译：脂氧基酶在大豆研磨过程中降解豆浆中的巯基

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Akio Obata; Masaru Matsuura; Keisuke Kitamura;
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年度 1996
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1. Inactivation Kinetics Of Lipoxygenase Inpressurized Raw Soymilk And Soymilk Fromrnhigh-pressure Treated Soybeans [J] . JOSE A. GUERRERO-BELTRAN, YOKIUSHIRDHILGILMARA, ESTRADA-GIRON, Journal of Food Processing and Preservation . 2009,第2期

机译：脂氧合酶的加压失活动力学原料豆浆和高压处理的大豆豆浆
2. The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts [J] . Zhou Yanping, Li Xingfei, Hua Yufei, LWT-Food Science & Technology . 2019,第期

机译：大豆和大豆和大豆酸奶的性能的大豆和大豆球蛋白的脂氧酶和7S球蛋白的缺失
3. Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases [J] . Maria Angélica de Almeida Peres, Rabeeh Izadi Amoli, Nastaran Tabari Shahndasht, Food Science & Nutrition . 2015,第2期

机译：缺乏脂氧合酶的大豆的豆浆和豆腐的感官品质
4. WHOLE BEAN SOYMILK, A VALUE-ADDED PRODUCT, MADE FROM LIPOXYGENASE-FREE SOYBEANS [C] . Yencon HUNG . 2007

机译：全脂豆乳，增值产品，由无脂氧合酶大豆制成
5. Yield and quality of soymilk and tofu made from Manitoba-grown food grade soybeans. [D] . Reimer, Michael. 2007

机译：用马尼托巴种植的食品级大豆制成的豆浆和豆腐的产量和品质。
6. Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases [O] . Aijun Yang, Heather Smyth, Mridusmita Chaliha, 2016

机译：缺乏脂氧合酶的大豆的豆浆和豆腐的感官品质
7. Avaliações químicas e bioquímicas dos grãos, extratos e tofus de soja comum e de soja livre de Lipoxigenase Chemical and biochemical evaluation of grains, soymilk and tofus of normal soybean and Lipoxygenase-free soybeans [O] . Sueli Ciabotti, Maria de Fátima Píccolo Barcellos, José Marcos Gontijo Mandarino, 2006

机译：常见和非脂氧合酶大豆，大豆提取物和tofus以及无脂氧化酶大豆的化学和生物化学评价
8. Influence of Hydroponically Grown Hoyt Soybeans and Radiation Encountered on Mars Missions on the Yield and Quality of Soymilk and Tofu [R] . Wilson, Lester A. 2005

机译：水培生长的Hoyt大豆和火星任务辐射对豆奶和豆腐产量和品质的影响

Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding

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