Open AccessThe Preparation and Preservation of Soybean Protein Isolate Were Studied Based on the Internet of Things
Author(s) -
Niu Chun-yan,
Jiang Xiao-kun
Publication year - 2022
Publication title -
journal of sensors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.399
H-Index - 43
eISSN - 1687-7268
pISSN - 1687-725X
DOI - 10.1155/2022/4941243
Subject(s) - food science , soy protein , preservative , food processing , high protein , glycerol , polyphenol , chemistry , antioxidant , biochemistry
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