US Patent Number
A method for reducing odor in soy products and compositions containing soy products by adding or admixing a compound having one or more disulfide bonds to the soy product or composition. The disulfide compound includes a peptide containing at least cystine residue, a peptide or polypeptide containing at least one disulfide bond, L-cystine, D-cystine, DL-cystine and any combination thereof.
University of Kentucky Research Foundation, Lexington, KY (US)
Boatright, William L., "Modified Soy Products and Methods for Reducing Odor and Improving Flavor of Soy Products" (2006). Animal and Food Sciences Faculty Patents. 2.