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论述了大豆低聚糖的物化性质,生理功能及其在食品行业的应用,进一步为大豆低聚糖在食品工业中的应用和开发提供参考依据。
The physicochemical properties and physiological functions of soybean oligosaccharides and their applications in the food industry are discussed. The results provide reference for the application and development of soybean oligosaccharides in the food industry.