Trypsin inhibitor activity, phenolic content and antioxidant capacity of soymilk as affected by grinding temperatures, heating methods and soybean varieties-Reference-Cited by-同舟云学术

Trypsin inhibitor activity, phenolic content and antioxidant capacity of soymilk as affected by grinding temperatures, heating methods and soybean varieties

Published:2022-01 Issue: Volume:153 Page:112424
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Yan,Chang Sam K.C.

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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5. A new spectrophotometric method for the determination of chymotrypsin activity;Bundy;Analytical Biochemistry,1962

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