Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing
Authors:
- 1 October 2015
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 185, 422-429
Abstract
No abstract availableKeywords
Funding Information
- National Key Technologies Research and Development Program (2012BAD34B03)
- Ministry of Science and Technology of the People’s Republic of China
- Natural Science Foundation of China (31271941)
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