that the lipoxygenase activity of raw soymilk after hot grinding was much lower than that from other two grinding methods. In fact, hot grinding inactivated approximately 99% of the lipoxygenase activities as compared to that in the cold ground soymilk.
that the lipoxygenase activity of raw soymilk after hot grindingwas much lower than that from other two grinding methods. Infact, hot grinding inactivated approximately 99% of thelipoxygenase activities as compared to that in the cold groundsoymilk.