ArticlePreventive nutrition and food science2016

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

Sang-Hun Yoo et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.