Literature DB >> 4206141

Soybean protein flavor components: a review.

J C Cowan, J J Rackis, W J Wolf.   

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Year:  1973        PMID： 4206141     DOI： 10.1007/bf02641826

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  1 in total

1.  Flavor and flatulence factors in soybean protein products.

Authors:  J J Rackis; D H Honig; D J Sessa; F R Steggerda
Journal:  J Agric Food Chem       Date:  1970 Nov-Dec       Impact factor: 5.279
  1 in total
  2 in total

1.  Processing soybeans into foods: selected aspects of nutrition and flavor.

Authors:  J J Rackis; J E McGhee; D H Honig; A N Booth
Journal:  J Am Oil Chem Soc       Date:  1975-04       Impact factor: 1.849

2.  Rheological and Solubility Properties of Soy Protein Isolate.

Authors:  Timothy D O Flynn; Sean A Hogan; David F M Daly; James A O Mahony; Noel A McCarthy
Journal:  Molecules       Date:  2021-05-19       Impact factor: 4.411
  2 in total

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