Editorial: Innovative high value-added processing of soybean and its by-products

Front Nutr. 2023 Jun 27:10:1240249. doi: 10.3389/fnut.2023.1240249. eCollection 2023.

Bo Lyu^{1

2}, Fengzhong Wang^{2

3}, Yang Li^{2

4}, Siew Young Quek⁵, Hansong Yu^{1

2}

¹ College of Food Science and Engineering, Jilin Agriculture University, Changchun, China.
² Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun, China.
³ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
⁴ College of Food Science, Northeast Agricultural University, Harbin, China.
⁵ School of Chemical Sciences, University of Auckland, Auckland, New Zealand.

No abstract available

Keywords: by-product; comprehensive utilization; high-value; nutritional composition; soybean.

Publication types

This work was supported by the China Agriculture Research System of MOF and MARA (Project No. CARS-04).