REVIEW OF FLAVOR INVESTIGATIONS ASSOCIATED WITH SOY PRODUCTS RAW SOYBEANS, DEFATTED FLAKES AND FLOURS, AND ISOLATES

被引：15

作者：

MAGA, JA ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80521

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 05期

关键词：

D O I：

10.1021/jf60189a017

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：864 / 868

页数：5

共 65 条

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ARAI, S ;

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[5] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .3. VOLATILE FATTY ACIDS AND VOLATILE AMINES [J].

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[6] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .2. PHENOLIC ACIDS IN DEFATTED SOYBEAN FLOUR [J].

ARAI, S ;

SUZUKI, H ;

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SAKURAI, Y .

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WILKENS, WF .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (03) :179-&

[8] THE NONDISTILLATION ALCOHOL EXTRACTION PROCESS FOR SOYBEAN OIL [J].

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[9] SOLVENT EFFECTS ON THE PRODUCTS OF SOYBEAN OIL EXTRACTION [J].

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SMITH, AK .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1948, 25 (01) :7-9

[10] A THERMOSTABLE HAEMOLYTIC FACTOR IN SOYBEANS [J].

BIRK, Y ;

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ISHAAYA, I .

NATURE, 1963, 197 (487) :1089-+

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