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Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami（Beany Flavor）of Soymilk
soy bean soymilk lipid peroxide
2009/6/18
With the objective of minimizing aokusami (beany flavor), which is an undesirable aspect of soymilk flavor, we studied the effects of heating on lipid peroxide content, a factor contributing to the be...