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November 1, 1969Journal of the American Oil Chemists Society

Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy flours

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GMG. C. MustakasAgricultural Research ServiceWAWolfgang AlbrechtTiGenix (Spain)JMJ. E. McGheeNational Center for Agricultural Utilization Research

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Mustakas et al. (1969) studied this question.

synapsesocial.com/papers/6a7e7c503f6f9569bd4c5239https://doi.org/10.1007/bf02544982
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