US Patent Number
Soy products or compositions are treated with a food grade iodate compound or a cystine compound to reduce levels of methanethiol, sulfites and sulfite free-radicals, sulfate free radicals and other free radicals generated from sulfite free radicals in the soy products or compositions by 1% to 95%.
The University of Kentucky Research Foundation, Lexington, KY (US)
Boatright, William L., "Soy Products with Reduced Levels of Sulfite, Free Radicals and Methanethiol" (2014). Animal and Food Sciences Faculty Patents. Paper 1.