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	Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties 期刊论文 Food Chemistry,2021, 卷号: 345 作者: Yu, Xiaoming; Meenu, Maninder; Xu, Baojun; Yu, Hansong 收藏 \| 浏览/下载：17/0 \| 提交时间：2021/04/23 Soymilk Processing Total phenolics Isoflavones Phenolic acids Correlation
	An investigation on phenolic and antioxidant capacity of under-utilized food legumes consumed in China 期刊论文 Foods,2020, 卷号: 9, 期号: 4 作者: Zhang, Yaqian; Meenu, Maninder; Yu, Hansong; Xu, Baojun Adobe PDF(276Kb) \| 收藏 \| 浏览/下载：38/20 \| 提交时间：2021/04/23 Antioxidant ability Flavonoids High-performance liquid chromatography (HPLC) Phenolics Tannins Under-utilized food legumes
	Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus 期刊论文 Food Bioscience,2019, 卷号: 31 作者: Hu, Yang; Piao, Chunhong; Chen, Yue; Zhou, Yanan; Wang, Dan 收藏 \| 浏览/下载：17/0 \| 提交时间：2021/04/23 Beany odor Fermentation Kluyveromyces marxianus Okara
	Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China 期刊论文 International Journal of Food Properties,2018, 卷号: 20, 页码: S2887-S2898 作者: Yu, Hansong; Liu, Ruixue; Hu, Yaohui; Xu, Baojun Adobe PDF(1440Kb) \| 收藏 \| 浏览/下载：38/14 \| 提交时间：2021/04/23 Flavor Processing technologies Soybean cultivar Soymilk