Characterization of the Nonvolatile Minor Constituents Responsible for the Objectionable Taste of Defatted Soybean Flour
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11017.x/fullpdf
Reference10 articles.
1. Isolation of ethyl .gamma.-D-galactopyranoside and pinitol from hexane-ethanol extracted soybean flakes
2. The Systematic Identification of Flavonoids
3. A new isoflavone from soya beans
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