STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .6. SOME EVIDENCE FOR OCCURENCE OF PROTEIN-FLAVOR BINDING

被引：48

作者：

ARAI, S

NOGUCHI, M

YAMASHITA, M

KATO, H

FUJIMAKI, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1970年 / 34卷 / 10期

关键词：

D O I：

10.1080/00021369.1970.10859810

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1569 / +

页数：1

共 12 条

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[2] APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .7. PROPERTIES OF SOY PROTEIN TREATED WITH MICROBIAL ACID PROTEASE (MOLSIN)
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NOGUCHI, M
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KATO, H
FUJIMAKI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (09): : 1338 - +
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[8] MEASUREMENT OF PROTEIN-BINDING PHENOMENA BY GEL FILTRATION
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