A comparative study on the protein digestion of four different soy beverages: effects of the composition, microstructure, and protein digestibility evaluation method?

已完结 10 由风哔哩吧啦发布于 2025/6/26 12:23:30

DOI:10.1039/D4FO03919J
作者：Junna Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen and Xingfei Li
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1039/D4FO03919J

Royal Society of Chemistry (RSC)

Abstract：The increased consumption of soy-based products leads to the incentive for more sustainable soybean processing and more accurate nutritional evaluation. The protein structures and aggregatio

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