Comparative analysis of the effect of processing techniques on purines in tofu products

作者：Michelle Djelim Grace Agbekponou, Lu Xiao, Chuanli Hou, Wenjing Ma, Zhewei Xu, William Kwame Amakye, Jiaoyan Ren · 发表于：Journal of Food Science and Technology · 年份：2026 · DOI：10.1007/s13197-026-06562-6 · 研究领域：Gout, Hyperuricemia, Uric Acid、Food composition and properties、African Botany and Ecology Studies