Soymilk is a soybean product rich in nutrients.However, during heating treatment of soymilk the conversion between isoflavone isomers may decrease its biological activity.

• 豆浆为营养价值高的大豆制品之一，但制程中因加热步骤易造成异黄酮素含量减少及异构物间的转化，而降低生理活性。