Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans(glycine max L.)

Author: Takagi S.   Yoshida H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.66, Iss.3, 1999-08, pp. : 345-351

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