Changes of Quality Characteristics of Low-Molecular Soymilk According to Hydrolysis Time-Reference-Cited by-同舟云学术

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Changes of Quality Characteristics of Low-Molecular Soymilk According to Hydrolysis Time

Published:2008-10-31 Issue:10 Volume:37 Page:1287-1293
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Jang Se-Young,Sin Kyung-A,Park Nan-Young,Kim Dong-Hee,Kim Mi-Jung,Kim Jeong-Hoon,Jeong Yong-Jin

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200832952888598.pdf

Reference42 articles.

Cited by 5 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

1. Antioxidant and Antihyperlipidemic Effects of Isolated Soybean Protein Ferments Using Bacillus spp.;Journal of the Korean Society of Food Science and Nutrition;2023-09-30

2. Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis;Korean Journal of Food Preservation;2016-06

3. Development of antihypertensive natural seasoning using beef hydrolyzate;Journal of the Korean Society for Applied Biological Chemistry;2013-04

4. Effect of Angiotensin-I Converting Enzyme Inhibitory from Hydrolysate of Soybean Protein Isolate;Journal of the Korean Society of Food Science and Nutrition;2010-01-30

5. Changes in the Microbiological Characteristics of Oat Extract by Lactic-bacterial Fermentation;Journal of the Korean Society of Food Science and Nutrition;2009-12-31

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