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    Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction

    Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction by Zuoyong Zhang, JingJing Dong, Li Zheng, Yaopeng Chen, Chao Fang, Jiayi Chen, Jingwen Guo, Hanju Sun, Na Guo, Xue Fang, Guilan Zhu

    Published 2025-07-01
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