Changes of soybean biochemical components and food quality as affected by post-harvest storage condi

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  Soy food quality is greatly affected by the chemical components in soybean materials.During storage of soybeans,the biochemical constituents change and these changes affect the final food quality.In addition to microbiological changes,storage under various humidities and temperatures may induceundesirable changes in proteins,lipids,phytate,titratable acidity,water absorption and isoflavones,and lead to deterioration of food and health quality.
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