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Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean
Takagi, Sachiko, Ienaga, Hiroyuki, Tsuchiya, Chiharu, Yoshida, HiromiVolume:
79
Language:
english
Pages:
8
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(19990701)79:93.0.co;2-8
Date:
July, 1999
File:
PDF, 180 KB
english, 1999