Effects of ultrasound-assisted non-covalently bound dietary antioxidants on the structure, flavor and digest characteristics of soymilk
- DOI
- 10.1016/j.foodchem.2025.147334
- Published
- 2026-01
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.147334,
title = {Effects of ultrasound-assisted non-covalently bound dietary antioxidants on the structure, flavor and digest characteristics of soymilk},
author = {Zhiyong Wang and Pengyang Zou and Qijia Mi and Jing Xu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2025.147334},
url = {https://doi.org/10.1016/j.foodchem.2025.147334}
}RIS
TY - JOUR TI - Effects of ultrasound-assisted non-covalently bound dietary antioxidants on the structure, flavor and digest characteristics of soymilk AU - Zhiyong Wang AU - Pengyang Zou AU - Qijia Mi AU - Jing Xu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2025.147334 UR - https://doi.org/10.1016/j.foodchem.2025.147334 ER -
APA
Wang, Z., Zou, P., Mi, Q., & Xu, J. (2026). Effects of ultrasound-assisted non-covalently bound dietary antioxidants on the structure, flavor and digest characteristics of soymilk. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.147334
Source records
- crossref · retrieved 2026-09-26T06:14:56.790Z