An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies

著者: Jia-Shen Cai, Jingyu Feng, Zhi‐Jing Ni, Run‐Hui Ma, Kiran Thakur, Shaoyun Wang, Fei Hu, Jianguo Zhang, Zhao‐Jun Wei - Trends in Food Science & Technology 2021 被引用: 118