المؤلفون: Yao, Ruohan¹ (AUTHOR), Zhang, Shuyu¹ (AUTHOR), Zhao, Shuoshuo¹ (AUTHOR), Liu, Xueli¹ (AUTHOR), Wang, Wenjun¹ (AUTHOR), He, Jing² (AUTHOR), Zhao, Guozhong¹ (AUTHOR) zhaoguozhong@tust.edu.cn

المصدر: International Journal of Food Science & Technology. Oct2024, Vol. 59 Issue 10, p6952-6960. 9p.

مصطلحات موضوعية: *SOY sauce, *SOYBEAN meal, *PLANT proteins, *FLAVONOIDS, *RAW materials

المؤلفون: Zhang, Shuyu, Yao, Ruohan, Wang, Qifeng, Wang, Wenjun, Zhao, Shuoshuo, Wang, Hao, Zhu, Ling, Yao, Yunping, Zhao, Guozhong

المساهمون: National Natural Science Foundation of China

المصدر: Food Bioscience ; volume 59, page 104147 ; ISSN 2212-4292

الاتاحة: http://dx.doi.org/10.1016/j.fbio.2024.104147
https://api.elsevier.com/content/article/PII:S2212429224005777?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212429224005777?httpAccept=text/plain

المؤلفون: Wang, Hao, Wang, Wenjun, Zhang, Shuyu, Hu, Zhenhao, Yao, Ruohan, Hadiatullah, Hadiatullah, Li, Pei, Zhao, Guozhong

المساهمون: National Natural Science Foundation of China

المصدر: Food Chemistry ; volume 429, page 136807 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2023.136807
https://api.elsevier.com/content/article/PII:S0308814623014255?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814623014255?httpAccept=text/plain

المؤلفون: Zhang, Shuyu, Yao, Ruohan, Wang, Qifeng, Wang, Wenjun, Zhao, Shuoshuo, Wang, Hao, Zhu, Ling, Yao, Yunping, Zhao, Guozhong

المصدر: Food Bioscience; June 2024, Vol. 59 Issue: 1