https://www.selleckchem.com/pr....oducts/mavoglurant.h
Soymilk has a complicated system, and its sensory and physicochemical characteristics are influenced by the components of the soybean seeds. Thirty-five soybean cultivars were selected, and correlation analysis and clustering analysis were applied to determine the significant correlations between soybean seed traits and soymilk physiochemical properties. Four sensory quality attributes of soymilk, including taste, odor, appearance, and mouthfeel, were quantified in numerical values and scored based on a weighting criterion which was
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