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Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara

Xiujuan Wang1, Yue Chen1,2, Yuhua Wang1,3

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.

Food Science and Biotechnology
|December 20, 2021
PubMed

Keywords:
FermentationKluyveromyces marxianusModified okaraSoy yogurt

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