High pressure processing of whole soymilk: Effect on allergenicity, anti-nutritional factor, lipoxygenase activity and E-nose-aroma characteristics
Author:
Funder
Ministry of Food Processing Industries
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference32 articles.
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3. Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics;Journal of Food Science;2023-11-13
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