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菜用大豆加工专用品种的性状及品质分析 被引量:2

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出处 《中国蔬菜》 北大核心 2006年第11期25-27,共3页 China Vegetables
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  • 1董钻,那桂秋,王荣先,谢甫绨.大豆叶—粒关系的研究[J].大豆科学,1993,12(1):1-7. 被引量:38
  • 2徐兆生,王素,魏民,王小琴.菜用大豆种质资源营养品质分析[J].作物品种资源,1995(3):40-41. 被引量:35
  • 3唐兆秀,林军.白毛豆在台湾生产现状与福建的发展趋势[J].台湾农业情况,1995(2):21-23. 被引量:6
  • 4黄建成,徐树传,林国强.台湾菜用大豆品质研究概述[J].台湾农业情况,1996(2):22-22. 被引量:7
  • 5鲁长根,赵伟明.浙江效益农业百科全书--鲜食大豆[M].北京:中国农业科学技术出版社,2004.
  • 6Mohamed A I, Rangappa M. Nutrient composition and anti - nutritional factors in vegetable soybean: Ⅱ . oil, fatty acids, sterols, and lipozygenase activity. Food Chemistry, 1992,44(4) :277 ~ 282.
  • 7Ryoici Masuda. Quality requirment and improvement of vegetable soybean. In: Vegetable Soybean: research needs for production and quality improvement, Shanmugasundaram S ( ed. ) Asian Vegetable Research Development Center, Taiwan. 1991,92 ~ 103.
  • 8Shanmugasundaram S, Tsou S C S, Hong T L. Vegetable soybeans production and research. In: World Soybean Research Conference V.A.T.Pascale(ed. )Buenos Aires, Argerhia, 1994,1 ~ 5.
  • 9Tsou S C S,Hong TL. Research in vegetable soybean quality in Taiwan. In: Vegetable Soybean: research needs for production and quality improvement, Shanmugasundaram S ( ed. ) Asian Vegetable Research Development Center. 1991,103 ~ 108.
  • 10Yasuhiro Yanagisawa, Tsuneya Akazawa, et al. Changes in free amino and Kjeldahl N concentrations in seeds from vegetable - type and grain - type soybean cultivars during the cropping season. Journal of Agriculture and Food Chemistry, 1997,45(5): 1720 ~ 1724.

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