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[会议论文] 作者：ShiXiaodi,Zuo Feng,Guo Shuntang,
来源：第七届国际大豆加工利用会议 年份：2016
Heating treatment at 115-120 ℃(high-temperature heating)is helpful to improve the sensory quality of soymilk,but the flavor composition and changing pattern of soymilk prepared by this treatment is no...
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