Isoflavones, Flavan-3-ols, Phenolic Acids, Total Phenolic Profiles, and Antioxidant Capacities of Soy Milk As Affected by Ultrahigh-Temperature and Traditional Processing Methods

The objectives of this work were to assess antioxidant activities and phenolic compounds of soy milk as affected by traditional and ultrahigh-temperature (UHT) processing. Three soybean varieties were processed into raw soy milk and then cooked soy milk by indirect and direct UHT methods (both at 14...

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