Work

Microwave roasting and phospholipids in soybeans (Glycine max. L.) at different moisture contents

Year: 1997

Type: article

Source: Journal of the American Oil Chemists Society

DOI: 10.1007/s11746-997-0155-4

Authors: Hiromi Yoshida, Sachiko Takagi, Goro Kajimoto, Maki Yamaguchi

Institution: Kobe Gakuin University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1967734091

FWCI: 0.885

Cites: 24

Cited by: 13

Related to: 10