Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH
Release time:2024-01-02Hits:
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Impact Factor:
2.945
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Co-author:
芮昕,张秋勤,黄瑾,李伟,陈晓红,姜梅,董明盛
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Document Code:
y8vtfpaf0rq2blst3cb4jnv4gfkqmaq9
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Volume:
99
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Issue:
2
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Page Number:
861-867
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Translation or Not:
no
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Date of Publication:
2019-01-01
