摘要
该文对导致大豆制品产生腥味的化学物质组成,脂肪氧化酶及相关作用进行论述,比较国内外抑制及脱除大豆制品腥味所采用的多种方法及各自优缺点,展望基因工程控制的脂肪氧化酶缺失体大豆品种推广前景及对大豆制品行业可能带来影响。
The paper expatiated on the composition of beany flavour in soybean products and lipoxygenase function in its formation, compared with advantages or disadvantages of different kinds of method on restraining or elimination of beany flavour in soybean products, and forecasted the promotion possibility of Lipoxygenase-free soybean which was cultivated with genetic methods and its influence on soybean industry.
出处
《粮食与油脂》
2003年第8期18-21,共4页
Cereals & Oils
