Study on physicochemical properties and flavor changes of different protein components during fermentation of soybean yogurt

ZHANG Zuoyong, YE Han, CHEN Jiayi, GUO Na, FANG Xue, LU Xuan

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 226-235.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 226-235. DOI: 10.13995/j.cnki.11-1802/ts.037654

Study on physicochemical properties and flavor changes of different protein components during fermentation of soybean yogurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(20): 226-235 https://doi.org/10.13995/j.cnki.11-1802/ts.037654

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