OIL QUALITY IMPROVEMENT IN SOYBEANS GLYCINE MAX (L) MERR

被引：26

作者：

HAMMOND, EG

FEHR, WR

机构：

[1] IOWA STATE UNIV, DEPT FOOD TECHNOL, AMES, IA 50010 USA

[2] IOWA STATE UNIV, DEPT AGRON, AMES, IA 50010 USA

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1975年 / 77卷 / 03期

关键词：

D O I：

10.1002/lipi.19750770304

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：97 / 101

页数：5

共 33 条

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[9] BIOSYNTHESIS OF UNSATURATED FATTY ACIDS IN MICROORGANISMS - STRUCTURES + BIOSYNTHETIC PATHWAYS ARE COMPARED + RELATED TO PHYSIOLOGICAL PROPERTIES OF ORGANISMS
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[10] RELATIONSHIP OF FATTY ACID FORMATION AND CHLOROPHYLL CONTENT IN SOYBEAN SEED
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