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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：18/0 \| 提交时间：2021/04/23 Soymilk Processing Total phenolics Isoflavones Phenolic acids Correlation
	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：40/15 \| 提交时间：2021/04/23 Flavor Processing technologies Soybean cultivar Soymilk