COMPARISON OF HEADSPACE VOLATILES FROM WINGED BEANS AND SOYBEANS

被引：51

作者：

DELROSARIO, R

DELUMEN, BO

HABU, T

FLATH, RA

MON, TR

TERANISHI, R

机构：

[1] UNIV CALIF BERKELEY,DEPT NUTR SCI,BERKELEY,CA 94720

[2] UNIV PHILIPPINES,DEPT FOOD SCI & TECHNOL,LOS BANOS 3720,PHILIPPINES

[3] T HASEGAWA CO LTD,KAWASAKI RES LABS,KAWASAKI,JAPAN

[4] USDA ARS,WESTERN REG RES CTR,BERKELEY,CA 94710

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1984年 / 32卷 / 05期

关键词：

D O I：

10.1021/jf00125a015

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

引用

页码：1011 / 1015

页数：5

共 6 条

[1]

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[2]

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[3]

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[4]

REVIEW OF FLAVOR INVESTIGATIONS ASSOCIATED WITH SOY PRODUCTS RAW SOYBEANS, DEFATTED FLAKES AND FLOURS, AND ISOLATES [J].

MAGA, JA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (05) :864-868

[5]

MIYATA Y, 1977, KASEIGAKU ZASSHI, V28, P42

[6]

VOLATILE FLAVOR COMPONENTS OF DEEP FAT-FRIED SOYBEANS [J].

WILKENS, WF ;

LIN, FM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) :337-&

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