Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans (glycine max L.)

Food Chemistry

Volumn 66, Issue 3, 1999, Pages 345-351

  Takagi, Sachiko ^a   Yoshida, Hiromi ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DIACYLGLYCEROL; FATTY ACID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLINOSITOL; PHOSPHATIDYLSERINE; PHOSPHOLIPID; TRIACYLGLYCEROL;

ARTICLE; HYDROLYSIS; LIPID COMPOSITION; LIPID METABOLISM; MICROWAVE COOKING; PLANT GROWTH; SOYBEAN; TISSUE DISTRIBUTION;

GLYCINE MAX;

EID: 0032942760     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00072-2     Document Type: Article

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