CHANGES IN ACTIVITIES OF LIPOXYGENASE AND HYDROPEROXIDE LYASE DURING SEED DEVELOPMENT OF SOYBEAN

被引：13

作者：

SEKIYA, J

MONMA, T

KAJIWARA, T

HATANAKA, A

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1986年 / 50卷 / 02期

关键词：

D O I：

10.1080/00021369.1986.10867418

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：521 / 522

页数：2

共 16 条

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FUJIMAKI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (09): : 1420 - &
[2] FORMATION OF 1-OCTEN-3-OL IN SOYBEANS DURING SOAKING
BADENHOP, AF
WILKENS, WF
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (03) : 179 - &
[3] ENZYMATIC IMPROVEMENT OF FOOD FLAVOR .2. REMOVAL OF BEANY FLAVOR FROM SOYBEAN PRODUCTS BY ALDEHYDE DEHYDROGENASE
CHIBA, H
TAKAHASHI, N
SASAKI, R
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1979, 43 (09): : 1883 - 1889
[4] CHRISTOPHER J, 1954, BIOCH BIOPHYS ACTA, V284, P54
[5] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .I. ALIPHATIC CARBONYL COMPOUNDS
FUJIMAKI, M
ARAI, S
KIRIGAYA, N
SAKURAI, Y
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1965, 29 (09): : 855 - &
[6] LIPOXYGENASE-MEDIATED CLEAVAGE OF FATTY-ACIDS TO CARBONYL FRAGMENTS IN TOMATO FRUITS
GALLIARD, T
MATTHEW, JA
[J]. PHYTOCHEMISTRY, 1977, 16 (03) : 339 - 343
[7] HATANAKA A, 1982, PLANT CELL PHYSIOL, V23, P91, DOI 10.1093/oxfordjournals.pcp.a076334
[8] HIRAYAMA O, 1965, AGR BIOL CHEM TOKYO, V29, P1
[9] HOFFMANN C, 1961, J AM OIL CHEM SOC, V38, P1
[10] LOWRY OH, 1951, J BIOL CHEM, V193, P265