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Editorial: Innovative high value-added processing of soybean and its by-products

Bo Lyu1,2, Fengzhong Wang2,3, Yang Li2,4

  • 1College of Food Science and Engineering, Jilin Agriculture University, Changchun, China.

Frontiers in Nutrition
|July 13, 2023
PubMed
Abstract

No abstract available in PubMed .

Keywords:
by-productcomprehensive utilizationhigh-valuenutritional compositionsoybean

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