Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained From Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

Preventive Nutrition and Food Science - South Korea
doi 10.3746/pnf.2016.21.4.338
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The Korean Society of Food Science and Nutrition

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