The sensory taste and texture evaluation of lipoxygenase-deficient soybean tofu

被引：0
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作者：
Lü, Ying [1 ]
Chen, Xuezhen [2 ]
Xie, Hao [2 ]
Xu, Qian [1 ]
Zhang, Jiaying [1 ]
Guo, Shuntang [3 ]
机构：
[1] Beijing Key Lab. of Agric. Product Detection and Control of Spoilage Organisms and Pesticide Residue, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
[2] College of Plant Science, Beijing University of Agriculture, Beijing 102206, China
[3] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
来源：
Journal of the Chinese Cereals and Oils Association | 2013年 / 28卷 / 03期
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页码：12 / 16
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