Roasting effects on the distribution of tocopherols and phospholipids within each structural part and section of soybeans

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 7, 2003, Pages 665-674

  Yoshida, Hiromi ^a   Matsuda, Kyoto ^a   Hirakawa, Yuki ^a   Mizushina, Yoshiyuki ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

Cotyledons; Embyronic axis; FA distributions; Microwave roasting; Phospholipids; Seed coat; Soybean; Tocopherol homologs

Indexed keywords

GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE HEATING; MICROWAVE OVENS; PROTEINS; SEED; STRUCTURE (COMPOSITION); VEGETABLE OILS;

COTYLEDONS; EMBYRONIC AXIS; ROASTING; SEED COAT; SOYBEANS; TOCOPHEROL HOMOLOGS; TOCOPHEROLS;

PHOSPHOLIPIDS;

GLYCINE MAX;

EID: 0041887027     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0756-3     Document Type: Article

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