ANTIOXIDANT ACTIVITY OF SOYBEAN FLOUR AND DERIVATIVES - REVIEW

被引：70

作者：

HAYES, RE ^{[1
]}

BOOKWALTER, GN ^{[1
]}

BAGLEY, EB ^{[1
]}

机构：

[1] USDA,ARS,NO REG RES CTR,PEORIA,IL 61604

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08417.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1527 / 1532

页数：6

共 72 条

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[5] ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN A FREEZE-DRIED MODEL SYSTEM
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[6] ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN FREEZE-DRIED MODEL SYSTEMS - SYNERGISTIC ACTION WITH A SERIES OF PHENOLIC ANTIOXIDANTS
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[8] FULL-FAT SOY FLOUR EXTRUSION COOKED - PROPERTIES AND FOOD USES
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[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (01) : 5 - &
[9] BOOKWALTER GN, 1971, J FOOD SCI, V36, P1026, DOI 10.1111/j.1365-2621.1971.tb03338.x
[10] BOOKWALTER GN, 1976, 36TH ANN M I FOOD TE