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	Food quality improvement of soy milk made from short-time germinated soybeans 期刊论文 Foods,2013, 卷号: 2, 期号: 2, 页码: 198-212 作者: Jiang, Susu; Cai, Weixi; Xu, Baojun Adobe PDF(705Kb) \| 收藏 \| 浏览/下载：38/19 \| 提交时间：2021/04/23 Germination Physicochemical property Phytic acid Soy milk Total phenolic content Trypsin inhibitor activity
	Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing 期刊论文 Food Chemistry,2011, 卷号: 129, 期号: 3, 页码: 974-981 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：11/0 \| 提交时间：2021/09/01 Anticancer Black beans Black soybean Cellular antioxidants Phenolics Phytic acid Pinto beans Saponin Thermal processing Yellow soybean
	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：15/0 \| 提交时间：2021/09/01 Antioxidants Antitumor cell proliferation CAA HPLC Isoflavones Phenolics Phytic acid Saponin Soy milk Thermal processing UHT