Studies on Flavor Components in Soybean-Reference-Cited by-同舟云学术

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Studies on Flavor Components in Soybean

Published:1965 Issue:9 Volume:29 Page:855-863
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

FUJIMAKI Masao,ARAI Soichi,KIRIGAYA Norimasa,SAKURAI Yosito

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Cited by 25 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. β-Cyclodextrin-Mediated Removal of Soy Phospholipids from the Air–Water Interface;Journal of the American Oil Chemists' Society;2010-08-19

2. Soybean Proteins;Soybeans;2008

3. Lipids;Soybeans;2008

4. The development of a soya-based yoghurt;International Journal of Food Science & Technology;2007-06-28

5. Profiling and quantification of isoflavones in soymilk from soy protein isolate using extracted ion chromatography and positive ion fragmentation techniques;Food Chemistry;2007-01

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