朴春红
(1.吉林农业大学食品科学与工程学院,吉林长春130118) (2.国家大豆产业技术体系加工研究室,吉林长春130118)于寒松
(1.吉林农业大学食品科学与工程学院,吉林长春130118) (2.国家大豆产业技术体系加工研究室,吉林长春130118)刘俊梅
(1.吉林农业大学食品科学与工程学院,吉林长春130118) (2.国家大豆产业技术体系加工研究室,吉林长春130118)王玉华
(1.吉林农业大学食品科学与工程学院,吉林长春130118) (2.国家大豆产业技术体系加工研究室,吉林长春130118)ZHANG Xiao-lei
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)WU Yan-feng
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)PIAO Chun-hong
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) (2.National Processing Laboratory for Soybean Industry and Technology, Changchun 130118, China))YU Han-song
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) (2.National Processing Laboratory for Soybean Industry and Technology, Changchun 130118, China))LIU Jun-mei
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) (2.National Processing Laboratory for Soybean Industry and Technology, Changchun 130118, China))JIA Dong-mei
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)HUA Xiao-man
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)WANG Yu-shan
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)WANG Xin-zhe
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)WANG Yu-hua
(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) (2.National Processing Laboratory for Soybean Industry and Technology, Changchun 130118, China))