An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
Jia-Shen Cai, Jingyu Feng, Zhi‐Jing Ni, Run‐Hui Ma, Kiran Thakur, Shaoyun Wang, Fei Hu, Jianguo Zhang, Zhao‐Jun Wei
Topics & Concepts
IsoflavonesHealth benefitsFood scienceBiotechnologySoy proteinFlavorFunctional foodBusinessBiochemical engineeringBiologyMedicineTraditional medicineEngineeringBiochemistryPhytoestrogen effects and researchFood composition and propertiesPhytase and its Applications