“…At the same time, with increasing storage temperature, the decomposition rate of ascorbic acid in beverages gradually accelerates. The decomposed products easily react with amino acids to form red and yellow substances, resulting in the browning of beverages ( Klimczak, Małecka, Szlachta, & Gliszczyńska-Świgło, 2007 ; C. Wang, Yang, & Li, 2021 ). However, cold storage has no significant effect on the flavonoid concentrations in soy protein beverages, and thermal treatment does not reduce the content of soy flavonoid aglycones ( Ruiz de la Bastida, Peirotén, Langa, Curiel, Arqués, & Landete, 2022 ).…”