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Modified soy products and methods for reducing odor and improving flavor of soy products
Modified soy products and methods for reducing odor and improving flavor of soy products
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机译:改性大豆制品以及减少气味和改善大豆制品风味的方法
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摘要
A method for reducing odor in soy products and compositions containing soy products by adding or admixing a compound having one or more disulfide bonds to the soy product or composition. The disulfide compound includes a peptide containing at least cystine residue, a peptide or polypeptide containing at least one disulfide bond, L-cystine, D-cystine, DL-cystine and any combination thereof.
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