Effect of immersing temperature on the behavior of exuding components from soybean.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
General Medicine
Cited by 5 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. Imbibition of Soybean Seeds in Warm Water Results in the Release of Copious Amounts of Bowman–Birk Protease Inhibitor, a Putative Anticarcinogenic Agent;Journal of Agricultural and Food Chemistry;2012-03-09
2. Characterization of glutamate decarboxylase mediating γ-amino butyric acid increase in the early germination stage of soybean (Glycine max [L.] Merr);Journal of Bioscience and Bioengineering;2009-05
3. 10.3136/nskkk.55.39;Nippon Shokuhin Kagaku Kogaku Kaishi;2008
4. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes;Trends in Food Science & Technology;2005-05
5. Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami (Beany Flavor) of Soymilk;Food Science and Technology Research;2004
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