Work

Quality Difference Analysis Among Soy Whey Produced by Different Processing Methods

Year: 2025

Type: article

Source: Flavour and Fragrance Journal

DOI: 10.1002/ffj.3863

Authors: Minhui Yang, Danshi Zhu, Xuan Zhang, Dafei Huo, Jun Liu, Dayu Zhou, He Liu

Institution: Bohai University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Natural Science Foundation of Liaoning Province, National Key Research and Development Program of China

Awards: G1831734802, G323424700

OpenAlex ID: W4408992956

FWCI: 0.879

Cites: 49

Cited by: 2

Related to: 10