RELATIONSHIP BETWEEN CONTENT OF OIL, PROTEIN, AND SUGAR IN SOYBEAN SEED

被引：212

作者：

HYMOWITZ, T

COLLINS, FI

WALKER, WM

PANCZNER, J

机构：

来源：

关键词：

D O I：

10.2134/agronj1972.00021962006400050019x

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：613 / &

共 11 条

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[3] BERNARD RL, 1965, US REGIONAL SOYBEAN, V223, P1
[4] GASES PRODUCED BY HUMAN INTESTINAL MICROFLORA
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COLASITO, DJ
MATHEWS, RD
[J]. NATURE, 1966, 212 (5067) : 1238 - &
[5] CARTTER JL, 1942, USDA787 TECH B, P1
[6] ANALYSIS OF OIL CONTENT OF SOYBEANS BY WIDE-LINE NMR
COLLINS, FI
ALEXANDER, DE
RODGERS, RC
SILVELA, L
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (12) : 708 - +
[7] FLAVOR AND FLATULENCE FACTORS IN SOYBEAN PROTEIN PRODUCTS
RACKIS, JJ
HONIG, DH
SESSA, DJ
STEGGERDA, FR
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (06) : 977 - +
[8] RACKIS JJ, 1967, P INT C SOYBEAN PROT, P100
[9] STEGGERDA FR, 1966, P SOC EXP BIOL MED, V121, P1235, DOI 10.3181/00379727-121-31014
[10] GASTROINTESTINAL GAS FOLLOWING FOOD CONSUMPTION
STEGGERDA, FR
[J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1968, 150 (A1) : 57 - +