RELATIONSHIP BETWEEN CONTENT OF OIL, PROTEIN, AND SUGAR IN SOYBEAN SEED

被引：215

作者：

HYMOWITZ, T

COLLINS, FI

WALKER, WM

PANCZNER, J

机构：

来源：

AGRONOMY JOURNAL | 1972年 / 64卷 / 05期

关键词：

D O I：

10.2134/agronj1972.00021962006400050019x

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：613 / &

共 11 条

[1]

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[2]

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[3]

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NATURE, 1966, 212 (5067) :1238-&

[5]

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[6] ANALYSIS OF OIL CONTENT OF SOYBEANS BY WIDE-LINE NMR [J].

COLLINS, FI ;

ALEXANDER, DE ;

RODGERS, RC ;

SILVELA, L .

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[7]

KAWAMURA S, 1967, TECH B FAC AGR KAGAW, V15, P117

[8] FLAVOR AND FLATULENCE FACTORS IN SOYBEAN PROTEIN PRODUCTS [J].

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HONIG, DH ;

SESSA, DJ ;

STEGGERDA, FR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (06) :977-+

[9]

RACKIS JJ, 1967, P INT C SOYBEAN PROT, P100

[10]

STEGGERDA FR, 1966, P SOC EXP BIOL MED, V121, P1235, DOI 10.3181/00379727-121-31014

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