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Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

机译：加工和烹饪方法对大豆化学成分，糖和植酸的影响

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Ramadan E. A.;
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1. Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans [J] . Ramadan E. A. Food and Public Health . 2012,第1期

机译：加工方法对大豆化学成分，糖和植酸的影响
2. INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES [J] . TARIQ MASUD, TALAT MAHMOOD, ASIA LATIF, Journal of Food Processing and Preservation . 2007,第5期

机译：加工和蒸煮方法对小麦品种中植酸含量降低的影响
3. Phytic acid dynamics during seed development and it's composition in yellow and black Indian soybean (Glycine max L.) genotypes through a modified extraction and HPLC method [J] . Pandey Vanita, Krishnan Veda, Basak Nabaneeta, Journal of Plant Biochemistry and Biotechnology . 2016,第4期

机译：改良提取和HPLC法测定黄色和黑色印度大豆（Glycine max L.）基因型种子发育过程中植酸的动态及其组成
4. Studies on Chemical Composition, Amino Acid and Free Sugar Contents of Castor Aralia (Kalpanaxpictus) Feed [C] . Sang Moo Lee, Jae Hun Lee, Joo Hwan Hwang, New paradigm for diversity of forage production in the east Asian region . 2009

机译：蓖麻饲料化学成分，氨基酸和游离糖含量的研究
5. THE EFFECT OF VARYING CHEMICAL COMPOSITIONS BROUGHT ABOUT BY PROCESSING METHODS ON THE SERUM VISCOSITY AND WATER RETENTION OF TOMATO PUREE [D] . PETERS, GORDON LATOUR -1

机译：加工方法改变的化学成分对番茄汁的粘度和保水率的影响
6. Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats [O] . Cerile Ypolyte Woumbo, Dieudonné Kuate, Hilaire Macaire Womeni 2017

机译：烹饪方法影响Wistar大鼠大豆（Glycine max）种子的植物化学组成和抗肥胖潜力
7. Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats [O] . Cerile Ypolyte Woumbo, Dieudonné Kuate, Hilaire Macaire Womeni 2017

机译：烹饪方法影响Wistar大鼠的大豆（Glycine max）种子的植物化学组成和抗肥胖潜力
8. Method for Soybean Aphid Population Suppression and Monitoring Using Aphid-and Host-Plant-Associated Semiochemical Compositions. [R] . Zhu, J., Baker, T. C. 2005

机译：使用蚜虫和寄主植物相关的化学成分抑制和监测大豆蚜虫种群的方法。

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

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