MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEIN

被引：24

作者：

MANLEY, CH

FAGERSON, IS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12164.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：286 / &

共 37 条

[1]

ANET EFLJ, 1962, CHEM IND-LONDON, P262

[2]

ANET EFLJ, 1964, ADV CARBOHYD CHEM, V19, P181

[3] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .4. VOLATILE NEUTRAL COMPOUNDS [J].

ARAI, S ;

KOYANAGI, O ;

FUJIMAKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (07) :868-&

[4] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .3. VOLATILE FATTY ACIDS AND VOLATILE AMINES [J].

ARAI, S ;

SUZUKI, H ;

FUJIMAKI, M ;

SAKURAI, Y .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (09) :863-&

[5] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .2. PHENOLIC ACIDS IN DEFATTED SOYBEAN FLOUR [J].

ARAI, S ;

SUZUKI, H ;

FUJIMAKI, M ;

SAKURAI, Y .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (04) :364-&

[6] STUDIES ON VOLATILE COMPONENTS OF DIFFERENT VARIETIES OF COCOA BEANS [J].

BAILEY, SD ;

MITCHELL, DG ;

WEURMAN, C ;

BAZINET, ML .

JOURNAL OF FOOD SCIENCE, 1962, 27 (02) :165-&

[7]

BRYCE DJ, 1963, STAERKE, V15, P166

[8] COLLECTION OF GAS CHROMATOGRAPHIC FRACTIONS FOR INFRARED ANALYSIS [J].

EDWARDS, RA ;

FAGERSON, IS .

ANALYTICAL CHEMISTRY, 1965, 37 (12) :1630-&

[9]

ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63

[10] VOLATILE CONSTITUENTS OF COFFEE .4. FURANIC + PYRROLIC COMPOUNDS [J].

GIANTURCO, MA ;

GIAMMARIA, AS ;

FRIEDEL, P ;

FLANAGAN, V .

TETRAHEDRON, 1964, 20 (12) :2951-&

← 1 2 3 4 →