Effect of temperature on soybean seed constituents: Oil, protein, moisture, fatty acids, amino acids and sugars

Journal of the American Oil Chemists' Society

Volumn 59, Issue 5, 1982, Pages 230-232

  Wolf, R B ^a   Cavins, J F ^a   Kleiman, R ^a   Black, L T ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; FATTY ACIDS; MOISTURE; PROTEINS; VEGETABLE OILS;

SOYBEAN PLANTS; SOYBEAN SEED;

GRAIN;

EID: 0020126908     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/BF02582182     Document Type: Article

References (16)

1. Factors Affecting Linolenic and Linoleic Acid Content of Soybean Oil1
2. Physiological Factors Affecting Composition of Soybeans. I. Correlation of Temperatures During Certain Portions of the Pod Filling Stage with Oil Percentage in Mature Beans1
3. Physiological Factors Affecting Composition of Soybeans: II. Response of Oil and Other Constituents of Soybeans to Temperature Under Controlled Conditions1
4. Relationship Between the Content of Oil, Protein, and Sugar in Soybean Seed1
5. Temperature Response of Seed Growth Characteristics of Soybeans1