Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean

Journal of the Science of Food and Agriculture

Volumn 79, Issue 9, 1999, Pages 1155-1162

  Takagi, Sachiko ^a   Lenaga, Hiroyuki ^a   Tsuchiya, Chiharu ^a   Yoshida, Hiromi ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

Acyl lipids; Axis; Cotyledons; Fatty acid distributions; Microwave roasting; Phospholipids; Seed coat; Soya bean; Tocopherols

Indexed keywords

ACYL LIPID; FOOD PROCESSING; MICROWAVE RADIATION; TOCOPHEROL;

EID: 0033021971     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990701)79:9<1155::AID-JSFA342>3.0.CO;2-8     Document Type: Article

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