豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展
高宇,齐宝坤,廖一,闫世长,李杨,黄雨洋
Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk
GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang
食品科学
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2025, (2): 280
-289
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DOI: 10.7506/spkx1002-6630-20240618-127