The Mechanisms for Yuba Formation and Its Stable Lipid
Author:
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf100505w
Cited by 26 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
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5. Tracking the variation of soy protein composition during yuba preparation and cooking process;Journal of Food Composition and Analysis;2023-06
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