NORMAL-HEXANAL AND SOME VOLATILE ALCOHOLS - THEIR DISTRIBUTION IN RAW SOYBEAN TISSUES AND FORMATION IN CRUDE SOY PROTEIN CONCENTRATE BY LIPOXYGENASE

被引：50

作者：

ARAI, S

NOGUCHI, M

KAJI, M

KATO, H

FUJIMAKI, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1970年 / 34卷 / 09期

关键词：

D O I：

10.1080/00021369.1970.10859786

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1420 / &

共 8 条

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[4] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .I. ALIPHATIC CARBONYL COMPOUNDS
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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1965, 29 (09): : 855 - &
[5] NOGUCHI M, IN PRESS
[6] RACKIS JJ, 1966, INT C SOYBEAN PROTEI
[7] SPECTROPHOTOMETRIC METHOD FOR DETERMINATION OF LIPOXIDASE ACTIVITY
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[J]. PLANT PHYSIOLOGY, 1964, 39 (01) : 65 - &
[8] Wilkens W. F., 1967, FOOD TECHNOL, V21, P1630