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于寒松，张伟，陈今朝，胡耀辉

Comparisons of Chemical Components and DPPH Free Radical-Scavenging Capacity of Soymilk from Different Preparation Methods

YU Han-song, ZHANG Wei, CHEN Jin-zhao, HU Yao-hui

食品科学 . 2014, (15): 63 -67 . DOI: 10.7506/spkx1002-6630-201415013