Breeding exceptionally fragrant soybeans for soy milk with strong aroma  

作　　者：Hongtao Xie Minglei Song Xuesong Cao Qingfeng Niu Jianhua Zhu Shasha Li Xin Wang Xiaomu Niu Jian-Kang Zhu 

机构地区：[1]Bellagen Biotechnology Co.Ltd.,Jinan 250000,China [2]Institute of Advanced Biotechnology and School of Life Sciences,Southern University of Science and Technology,Shenzhen 518055,China [3]School of Life Sciences,Anhui Agricultural University,Hefei 230036,China [4]Shandong Normal University,Jinan 250000,China

出　　处：《Journal of Integrative Plant Biology》2024年第4期642-644,共3页植物学报（英文版）

基　　金：supported by the National Natural Science Foundation of China(32188102 to J.-K.Z.);the Key R&D Program of Shandong Province,China(2021LZGC012-004 to H.X.);Bellagen Biotechnology Co.Ltd.,Jinan,China。

摘　　要：Soybean(Glycine max(L.)Merr.)is a major source of vegetable protein and oil in human diet and animal nutrition.Soybean seeds have been extensively used in various food products and snacks.Taste quality,particularly the aroma,affects cooking and eating,and ultimately influences consumer preference.Soy milk is particularly popular in China and has been gaining popularity in many other countries in the world.

关 键 词：exceptional SOYBEAN COOKING 

分 类 号：S565.1[农业科学—作物学]