ANDREA MATOS DOS SANTOS, CNPS; EDUARDO MERE DEL AGUILA, UFRJ; SIMONE DUARTE DE OLIVEIRA COSTA, CTAA; ANA LUCIA PENTEADO, CTAA; MARILIA PENTEADO STEPHAN, CTAA; RENATA TORREZAN, CTAA; ROSIRES DELIZA, CTAA; EDNA MARIA MORAIS OLIVEIRA, CTAA; VANIA MARGARET FLOSI PASCHOALIN, UFRJ.2026-06-30http://hdl.handle.net/123456789/375194The objective of this work was to produce hydrosoluble soybean extract ? soy milk, through the processing of organic, conventional and transgenic ? RR® soybeans and to evaluate the analysis sensory affective of product, the RR® traceability and the microbiological quality through the technique of q-PCR SYBR Green®.openAccessAnálise sensorialLeite de SojaSalmonella EnteritidisResumo em anais e proceedings