Purine content of different soybean products and dynamic transfer in food processing techniques
The high purine characteristics of soybeans limit their industrial development through a multi-level transmission mechanism of health concerns, market contraction, research and development resource diversion, and increased policy costs. This research investigated purine dynamics during non-fermented...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003463 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|