Differences in quality and quantity of transgenic component in Roundup Ready soybean during bean curd preparation

Journal of the Science of Food and Agriculture

Volumn 87, Issue 10, 2007, Pages 1925-1930

  Chen, Ying ^a   Wang, Zhengfu ^b   Ge, Yiqiang ^b,c   Wang, Yuan ^b  

^a CHINESE ACADEMY OF INSPECTION AND QUARANTINE   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c CHINA RURAL TECHNOLOGY DEVELOPMENT CENTER   (China)

Author keywords

Bean curd; Degradation; Processing technology; Roundup Ready soybean; Transgenic

Indexed keywords

GLYCINE MAX;

EID: 34547161975     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2937     Document Type: Article

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