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	Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods 期刊论文 Journal of Agricultural and Food Chemistry,2010, 卷号: 58, 期号: 6, 页码: 3558-3566 作者: Xu, Baojun; Chang, Sam K. C.; Liu, Zhisheng; Yuan, Shaohong; Zou, Yanping 收藏 \| 浏览/下载：14/0 \| 提交时间：2021/09/01 Antioxidants Antitumor cell proliferation CAA HPLC Isoflavones Phenolics Phytic acid Saponin Soy milk Thermal processing UHT
	Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing 期刊论文 Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 17, 页码: 7957-7963 作者: Yuan, Shaohong; Chang, Sam K. C.; Liu, Zhisheng; Xu, Baojun 收藏 \| 浏览/下载：12/0 \| 提交时间：2021/09/01 Kinetic analysis Soy milk Thermal processing Trypsin inhibitor UHT