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Effects of Variety and Cultivating Region on the Color of Soymilk and Other Soybean Processing Foods in Brazil

机译：品种培养地区对巴西豆浆和其他大豆加工食品颜色的影响

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Masayoshi SAITO; Hiroshi KUDO; Jose Marcos G. MANDARINO; Vera de Toledo BENASSI;
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1. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties [J] . Yu Xiaoming, Meenu Maninder, Xu Baojun, Food Chemistry . 2021,第MAYa30期

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2. The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda [J] . Marguerite Niyibituronsa, Arnold Nola Onyango, Svetlana Gaidashova, Food Science & Nutrition . 2018,第2期

机译：不同加工方法对卢旺达六种种植六种大豆群营养素和异黄酮含量的影响
3. Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk [J] . Journal of Food Processing and Preservation . 2017,第4期

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4. Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making [C] . Sam K. C. Chang Symposium on chemistry, texture, and flavor of soy . 2010

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5. Yield and quality of soymilk and tofu made from Manitoba-grown food grade soybeans. [D] . Reimer, Michael. 2007

机译：用马尼托巴种植的食品级大豆制成的豆浆和豆腐的产量和品质。
6. The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda [O] . Marguerite Niyibituronsa, Arnold Nola Onyango, Svetlana Gaidashova, 2019

机译：不同加工方法对卢旺达种植的六个大豆品种获得的豆浆中养分和异黄酮含量的影响
7. The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda [O] . Marguerite Niyibituronsa, Arnold Nola Onyango, Svetlana Gaidashova, 2018

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Effects of Variety and Cultivating Region on the Color of Soymilk and Other Soybean Processing Foods in Brazil

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