STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .2. PHENOLIC ACIDS IN DEFATTED SOYBEAN FLOUR

被引：80

作者：

ARAI, S

SUZUKI, H

FUJIMAKI, M

SAKURAI, Y

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1966年 / 30卷 / 04期

关键词：

D O I：

10.1080/00021369.1966.10858609

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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页码：364 / &

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