Study on the Optimum Blanching Time of Inactivation Peroxidase Enzymes and Trypsin Inhibitors in Younger Soybean Pods

Zhang Xin,Yun Qianqian,Zhu Ye,Li Kun

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Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (3) : 37.

Study on the Optimum Blanching Time of Inactivation Peroxidase Enzymes and Trypsin Inhibitors in Younger Soybean Pods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(3): 37

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