EFFECT OF TEMPERATURE ON SOYBEAN SEED CONSTITUENTS - OIL, PROTEIN, MOISTURE, FATTY-ACIDS, AMINO-ACIDS AND SUGARS

被引：226

作者：

WOLF, RB

CAVINS, JF

KLEIMAN, R

BLACK, LT

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1982年 / 59卷 / 05期

关键词：

D O I：

10.1007/BF02582182

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：230 / 232

页数：3

共 16 条

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[6]

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[9]

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[10]

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