Work

The Effect of Different Coagulants on Qualities of Soy Whey

Year: 2025

Type: article

Source: Flavour and Fragrance Journal

DOI: 10.1002/ffj.70022

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

Institution: Bohai University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G1831734802

OpenAlex ID: W4414589108

FWCI: 0.44

Cites: 40

Cited by: 1

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