HIGHLIGHTS
- who: Jicheng Xu and Jie Chen from the College of Biological and Engineering, Anhui Polytechnic University, Wuhu, China, Department of and have published the research: Study on the Interaction Mechanism Between Soybean Protein Isolates and Lemon Flavor: Isomerization and Degradation of Citral, in the Journal: (JOURNAL)
SUMMARY
Plant protein beverage made from soybean protein isolate is cholesterol-free and has high amino_acid content, resulting that plant protein beverage possess high nutritional value. Due to the structure and properties of SPI, the flavor of vegetable beverage containing SPI is easily unbalanced. H-Soybean Protein . . .
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