Studies on the Functional Properties of Food-grade Soybean Products Part II

Autor:	Takeo Wada, Hisashi Aoki, Jun Toda, Katsuharu Yasumatsu, Kiyofumi Ishii
Rok vydání:	1972
Předmět:	Chemistry Food grade Food science General Agricultural and Biological Sciences General Biochemistry Genetics and Molecular Biology Flavor
Zdroj:	Agricultural and Biological Chemistry. 36:532-536
ISSN:	1881-1280 0002-1369
DOI:	10.1271/bbb1961.36.532
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::637874d2e18d220ecbe7069e6e4c1ed7 https://doi.org/10.1271/bbb1961.36.532 Zobrazit plný text záznamu