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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：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
	Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods 期刊论文 Journal of Agricultural and Food Chemistry,2009, 卷号: 57, 期号: 11, 页码: 4706-4717 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：12/0 \| 提交时间：2021/09/01 Antioxidants DPPH FRAP HPLC Isoflavones ORAC. Phenolic acids Processing Soy milk Total phenolics 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