PROTEIN-CALCIUM-PHYTIC ACID RELATIONSHIP IN SOYBEAN .I. EFFECTS OF CALCIUM AND PHOSPHORUS ON SOLUBILITY CHARACTERISTICS OF SOYBEAN MEAL PROTEIN

被引：67

作者：

SAIO, K

KOYAMA, E

WATANABE, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1967年 / 31卷 / 10期

关键词：

D O I：

10.1080/00021369.1967.10858947

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1195 / &

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[9]

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