Editorial: Innovative high value-added processing of soybean and its by-products

被引：0
|
作者：
Lyu, Bo [1 ,2 ]
Wang, Fengzhong [2 ,3 ]
Li, Yang [2 ,4 ]
Quek, Siew Young [5 ]
Yu, Hansong [1 ,2 ]
机构：
[1] Jilin Agr Univ, Coll Food Sci & Engn, Changchun, Peoples R China
[2] Chinese Agr Res Syst, Soybean Res & Dev Ctr, Div Soybean Proc, Changchun, Peoples R China
[3] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China
[4] Northeast Agr Univ, Coll Food Sci, Harbin, Peoples R China
[5] Univ Auckland, Sch Chem Sci, Auckland, New Zealand
来源：
FRONTIERS IN NUTRITION | 2023年 / 10卷
关键词：
soybean; high-value; comprehensive utilization; nutritional composition; by-product; PROTEIN;
D O I：
10.3389/fnut.2023.1240249
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页数：4
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