METHOD FOR PRODUCING OAT SOYBEAN PASTE WITH INCREASED ANTIOXIDANT ACTIVITY AND OAT SOYBEAN PASTE PRODUCED BY THE SAME METHOD

• 1. 一种燕麦速食面生产方法及燕麦速食面 [P] . 中国专利： CN111820371A . 2020-10-27
• 2. 一种全燕麦面制品与全燕麦保鲜面制品的生产方法 [P] . 中国专利： CN105851853A . 2016-08-17
• 3. Method for producing oat soybean paste with increased antioxidant activity and oat soybean paste produced by the same method [P] . 韩国专利： KR101547896B1 . 2015-08-27

  机译： 具有提高的抗氧化活性的燕麦大豆糊的生产方法以及用该方法生产的燕麦大豆糊

• 4. METHOD FOR PRODUCING INSTANT TUMERIC SOYBEAN PASTE SOUP WITH ENHANCED ANTIOXIDANT ACTIVITY AND INSTANT TUMERIC SOYBEAN PASTE SOUP PRODUCED BY THE SAME METHOD [P] . 韩国专利： KR101255594B1 . 2013-04-16

  机译： 用相同的方法生产具有增强的抗氧化剂活性的速溶豆浆的方法和速溶豆浆的方法

• 5. METHOD FOR PRODUCING MISO (FERMENTED SOYBEAN PASTE) WITH HIGH ANTIOXIDANT ACTIVITY [P] . 日本专利： JP2006333776A . 2006-12-14

  机译： 具有高抗氧化剂活性的味ISO（发酵大豆糊）的生产方法

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• 1. Effect of Rice (iOryza sativa/iL.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste) [J] . Bo Young Jeon ,Doo Hyun Park . 食品与营养科学（英文） . 2012,第8期
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• 4. 超高压对米曲霉胞外酶活性的调控及其在传统黄豆酱生产中的应用研究 [A] . 苏光明 . 2015