6HelenaLarsson.A comparison of equilibrated lipid water systems and the effect of addedlecithin on dough rheology of flour milling-streams[J].Sci Food Agric,1998,(77):552-558.
7SamsonO,Agboola.Stability of emulsions foe medusing whey protein hydrolysate:effect of lecithin addition andretorting[J].Agric Food Chem,1998,46(5):1814-1819.
8Drper C.The effect of soynean proteinon bone loss in a rat model of postmenopausal osteoporosis[J].Nutr Sci Vitaminol,1998,44:257.
9高行植.高纯度7N生理机能研究.食品和开发,1998,.
10Fran La Bell.Lecithin fraction linked to memory functioning[J].Prepared Food,1998,167(8):129.