Comparison of quality characteristics of soybeans from Brazil, China, and the United States

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 5, 2001, Pages 2669-2673

  Grieshop, Christine M ^a   Fahey Jr , George C ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

International; Nutrient quality; Soybean; Soybean meal

Indexed keywords

AMINO ACID; LIPID; ORGANIC MATTER; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; ASH; BRAZIL; CHEMISTRY; CHINA; COMPARATIVE STUDY; ENVIRONMENTAL FACTOR; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; LIPID COMPOSITION; NONHUMAN; NUTRITIONAL VALUE; PROTEIN ANALYSIS; SOYBEAN; UNITED STATES;

BRAZIL; CHINA; FOOD HANDLING; LIPIDS; NUTRITIVE VALUE; SOYBEAN PROTEINS; SOYBEANS; UNITED STATES;

EID: 0034856638     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0014009     Document Type: Article

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