Effect of lipoxygenase activity and fat substrate on the flavor and quality of lactic acid bacteria fermented soybean whey protein-based milk
Fuente:
International Journal of Biological Macromolecules
Publication date: January 2026Source: International Journal of Biological Macromolecules, Volume 339, Part 2Author(s): Xingfei Li, Xinyu Zhang, Chunfang Ma, Caimeng Zhang, Yufei Hua