Variability in the major lipid components of four market classes of dry edible beans-Reference-Cited by-同舟云学术

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Variability in the major lipid components of four market classes of dry edible beans

Published:1990 Issue:4 Volume:50 Page:485-497
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Drumm Terri D,Gray J Ian,Hosfield George L

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference36 articles.

1. An estimation of homogeneity in crop plants, with special reference to genetic vulnerability in the dry bean, Phaseolus vulgaris L.

2. Plant lipids

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

4. A new class of phosphatides isolated from soft wheat flour

5. 1980 The nutritional role of polyphenos in beans. In: Polyphenols in Cereals and Legumes, ed IDRC, Canada, pp 61–68.

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Processing and Quality Evaluation of Canned Dry Beans;Dry Beans and Pulses;2021-12-17

2. References;Chemistry of Plant Phosphorus Compounds;2013

3. Phospholipids;Chemistry of Plant Phosphorus Compounds;2013

4. Canned Whole Dry Beans and Bean Products;Dry Beans and Pulses Production, Processing and Nutrition;2012-10-10

5. Volatile Compounds of Dry Beans (Phaseolus vulgaris L.);Plant Foods for Human Nutrition;2007-10-10

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