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Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker

Crossref DOI link: https://doi.org/10.1007/s13197-018-3072-7

Published Online: 2018-03-06

Published Print: 2018-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhang, Wei

Liu, Xiaosheng

Yang, Zhengmao

Song, Huanlu

Zhang, Yu

Jin, Yanxi
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Text and Data Mining valid from 2018-03-06
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Article History

Revised: 4 February 2018

Accepted: 12 February 2018

First Online: 6 March 2018