Volatiles from microwave-treated, stored soybeans
Author:
Affiliation:
1. ; U.S. Department of Agriculture; Food Quality and Safety Research, National Center for Agricultural Utilization Research, Agricultural Research Service; Peoria IL 61604
2. NCAUR/ARS/ USDA; 1815 N. University St. 61604 Peoria IL
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1007/BF02662164/fullpdf
Reference22 articles.
1. Improving soybean quality by plant breeding
2. Lipoxygenase and flavor of soybean protein products
3. Biochemistry of lipoxygenase in relation to food quality
4. Effect of weather damage on the chemical composition of soybeans
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1. Analytical Investigation on the Aging Process of Vegetable Insulating Oil;Advanced Materials Research;2013-04
2. MICROWAVE HEATING AND γ-IRRADIATION TREATMENT OF RAPESEED (BRASSICA NAPUS);Journal of Food Lipids;2007-05-05
3. Potential Applications of Volatile Monitoring in Storage;Handbook of Postharvest Technology;2003-01-22
4. Influence of microwave treatment on the quality of rapeseed oil;Journal of the American Oil Chemists' Society;2002-12
5. OPTIMISATION OF MICROWAVE TREATMENT FOR REDUCING ENZYME ACTIVITY OF SOYA BEAN;Acta Horticulturae;1998-11
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