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Novel soybean type with improved volatile and sensory characteristics of raw soy slurries

Memphis Bancroft1, Jhongyan Huang1, Stephan Sommer1

  • 1Division of Food, Nutrition, and Exercise Sciences, University of Missouri, Columbia, MO 65211, USA.

Food Chemistry
|July 2, 2025
PubMed

Keywords:
HS-SPME-GC–MS/MSLipoxygenaseNon-GMO soybeanNovel soybeanOff-flavor

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