Evaluation of Vegetable-Type Soybean for Sucrose, Taste-Related Amino Acids, and Isoflavones Contents-Reference-Cited by-同舟云学术

Evaluation of Vegetable-Type Soybean for Sucrose, Taste-Related Amino Acids, and Isoflavones Contents

Published:2011-09 Issue:5 Volume:14 Page:1142-1151
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Kumar Vineet,Rani Anita,Goyal Lokesh,Pratap Devendra,Billore S.D.,Chauhan G.S.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942911003592761

Reference15 articles.

1. Shanmughamsudaram, S. and Marr, M.R. Global expansion of high value vegetable soybean. Proceedings of the IV International Soybean Processing and Utilization Conference, Brazil. pp.915–920.

2. Changes in Free Amino Acid and Kjeldahl N Concentrations in Seeds from Vegetable-Type and Grain-Type Soybean Cultivars during the Cropping Season

3. Varietal Differences in Free Amino Acid and Sugar Concentrations in Immature Seeds of Soybean under Raw and Boiling Treatments

4. Stage of Development Descriptions for Soybeans, Glycine Max (L.) Merrill 1

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