N-HEXANOL FORMATION FROM N-HEXANAL BY ENZYME ACTION IN SOYBEAN EXTRACTS

[1] Axelroad B., 1981, METHOD ENZYMOL, V71, P441, DOI [10.1016/0076-6879(81)71055-3, DOI 10.1016/0076-6879(81)71055-3]

[2] ENZYMATIC IMPROVEMENT OF FOOD FLAVOR .2. REMOVAL OF BEANY FLAVOR FROM SOYBEAN PRODUCTS BY ALDEHYDE DEHYDROGENASE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1979, 43 (09): : 1883 - 1889

[3] DELUMEN BO, 1978, J FOOD SCI, V43, P698, DOI 10.1111/j.1365-2621.1978.tb02396.x

[4] ELDRIDGE AC, 1971, CEREAL CHEM, V48, P640

[5] AROMA COMPOUNDS DERIVED FROM OXIDIZED LIPIDS - SOME BIOCHEMICAL AND ANALYTICAL ASPECTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (02) : 126 - 128

[6] ERIKSSON CE, 1967, ACTA CHEM SCAND, V21, P204

[7] GALLIARD T, 1980, BIOCH PLANTS COMPREH, V4, P131

[8] DIFFERENCES IN AMOUNT AND RANGE OF VOLATILE CARBONYL-COMPOUNDS FORMED BY LIPOXYGENASE ISOENZYMES FROM SOYBEANS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (04) : 791 - 794

[9] Hamilton R. J., 1983, RANCIDITY FOODS

[10] LEU K, 1974, Lebensmittel-Wissenschaft and Technologie, V7, P98

[1] Axelroad B., 1981, METHOD ENZYMOL, V71, P441, DOI [10.1016/0076-6879(81)71055-3, DOI 10.1016/0076-6879(81)71055-3]

[2] ENZYMATIC IMPROVEMENT OF FOOD FLAVOR .2. REMOVAL OF BEANY FLAVOR FROM SOYBEAN PRODUCTS BY ALDEHYDE DEHYDROGENASE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1979, 43 (09): : 1883 - 1889

[3] DELUMEN BO, 1978, J FOOD SCI, V43, P698, DOI 10.1111/j.1365-2621.1978.tb02396.x

[4] ELDRIDGE AC, 1971, CEREAL CHEM, V48, P640

[5] AROMA COMPOUNDS DERIVED FROM OXIDIZED LIPIDS - SOME BIOCHEMICAL AND ANALYTICAL ASPECTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (02) : 126 - 128

[6] ERIKSSON CE, 1967, ACTA CHEM SCAND, V21, P204

[7] GALLIARD T, 1980, BIOCH PLANTS COMPREH, V4, P131

[8] DIFFERENCES IN AMOUNT AND RANGE OF VOLATILE CARBONYL-COMPOUNDS FORMED BY LIPOXYGENASE ISOENZYMES FROM SOYBEANS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (04) : 791 - 794

[9] Hamilton R. J., 1983, RANCIDITY FOODS

[10] LEU K, 1974, Lebensmittel-Wissenschaft and Technologie, V7, P98