A review of flavor investigations associated with the soy products raw soybeans, defatted flakes and flours, and isolates.
D000596:Amino Acids; D000821:Animal Feed / Q000592:standards; D004044:Dietary Proteins / Q000592:standards*; D005069:Evaluation Studies as Topic; D005232:Fatty Acids, Volatile; D005433:Flour / Q000592:standards; D005502:Food / Q000592:standards; D005525:Food-Processing Industry; D006358:Hot Temperature; D008055:Lipids; D010084:Oxidation-Reduction; D010940:Plant Proteins / Q000592:standards*; D013025:Glycine max; D013649:Taste
D000596:Amino Acids; D004044:Dietary Proteins; D005232:Fatty Acids, Volatile; D008055:Lipids; D010940:Plant Proteins