摘要
介绍了豆腥味的产生机理,并对与此有关的脂氧酶的性质作一简要叙述。最后对各种降低豆腥味的加工方法进行了比较。
The mechanism of off-flavor in soy product was present and the properties of lipoxygenase were introduced. The methods of taking off this flavor were compared finally.
出处
《中国乳品工业》
CAS
北大核心
2002年第5期78-80,共3页
China Dairy Industry
