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	Food quality improvement of soy milk made from short-time germinated soybeans Journal article Foods,2013, volume: 2, issue: 2, pages: 198-212 Authors: Jiang, Susu; Cai, Weixi; Xu, Baojun Adobe PDF(705Kb) \| Favorite \| View/Download：17/5 \| Submit date：2021/04/23 Germination Physicochemical property Phytic acid Soy milk Total phenolic content Trypsin inhibitor activity
	Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing Journal article Journal of Agricultural and Food Chemistry,2008, volume: 56, issue: 17, pages: 7957-7963 Authors: Yuan, Shaohong; Chang, Sam K. C.; Liu, Zhisheng; Xu, Baojun Favorite \| View/Download：5/0 \| Submit date：2021/09/01 Kinetic analysis Soy milk Thermal processing Trypsin inhibitor UHT