An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies

Publication date: June 2021Source: Trends in Food Science & Technology, Volume 112Author(s): Jia-Shen Cai, Jing-Yu Feng, Zhi-Jing Ni, Run-Hui Ma, Kiran Thakur, Shaoyun Wang, Fei Hu, Jian-Guo Zhang, Zhao-Jun Wei
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research