Shuntang Guo
2PUBLICATIONS
4CO-AUTHORS
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Publications (2)
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|Feb 09, 2021
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety.Ruican Wang, Shuntang Guo
|May 26, 2020
Analysis on physicochemical and sensory qualities of soymilk prepared by various cultivars: Application of fuzzy logic technique.Xuehua Jin, Chen Chen, Shuntang Guo
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