Changes of soybean isoflavones and flavor substances in fermented soybean milk

doi:10.13995/j.cnki.11-1802/ts.029778

LIU Ting, ZHAO Liangzhong, ZHOU Xiaohu, HE Chuman, ZHANG Yanyan, ZHANG Xuejiao

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 181-187.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 181-187. DOI: 10.13995/j.cnki.11-1802/ts.029778

Changes of soybean isoflavones and flavor substances in fermented soybean milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 181-187 https://doi.org/10.13995/j.cnki.11-1802/ts.029778

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Received	Revised	Published
2021-10-21	2021-11-19	2022-03-25
Issue Date
2022-04-25

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