Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading

Food Chemistry

Volumn 207, Issue , 2016, Pages 107-114

  Liu, Jiang ^a,b   Yang, Cai Qiong ^a   Zhang, Qing ^a,b   Lou, Ying ^a   Wu, Hai Jun ^a   Deng, Jun Cai ^a   Yang, Feng ^a   Yang, Wen Yu ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fatty acid; Flavor; Isoflavone; Shading; Soybean

Indexed keywords

FLAVONOIDS; FLAVORS; FOOD PRODUCTS;

FATTY ACID COMPOSITION; FATTY ACID CONTENTS; FATTY ACID PROFILES; INTERCROPPING SYSTEMS; ISOFLAVONES; PHOTOSYNTHETIC ACTIVE RADIATIONS; SHADING; SOYBEAN;

FATTY ACIDS;

5,8,11 ICOSATRIENOIC ACID; ACETYL COA ESTERASE; ACYL COENZYME A DESATURASE; AGLYCONE; ARACHIDIC ACID; BEHENIC ACID; BETA GLUCOSIDE; ESTERASE; FATTY ACID; FATTY ACID SYNTHASE; GLUCOSIDE; HEPTADECANOIC ACID; ISOFLAVONE DERIVATIVE; LAURIC ACID; LINOLEIC ACID; LINOLENIC ACID; MYRISTIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PENTADECANOIC ACID; STEARIC ACID; STEAROYLACYL CARRIER PROTEIN DESATURASE; UNCLASSIFIED DRUG; FLAVORING AGENT;

ARTICLE; FATTY ACID ANALYSIS; FLAVOR; INTERCROPPING; LIPID COMPOSITION; NONHUMAN; PLANT SEED; PLANT SHADING; ROW SPACING; SOYBEAN; CHEMISTRY; NUTRITIONAL VALUE; SUNLIGHT; TASTE;

FATTY ACIDS; FLAVORING AGENTS; ISOFLAVONES; NUTRITIVE VALUE; SEEDS; SOYBEANS; SUNLIGHT; TASTE;

EID: 84962106706     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.059     Document Type: Article

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