Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)-Reference-Cited by-同舟云学术

Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)

Published:2023-10 Issue: Volume:99 Page:106579
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Lee Minju,Lee Kwang-Geun^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference51 articles.

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4. Formulation and processing of a heat stable calcium-fortified soy milk;Yazici;J. Food Sci.,1997

5. Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk;Mu;Food Chem.,2022

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