Abstract: Journal Article Studies on Flavor Components in Soybean: Part II. Phenolic Acids in Defatted Soybean Flour Get access Soichi Arai, Soichi Arai Department of Agricultural Chemistry, The University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Hideki Suzuki, Hideki Suzuki Department of Agricultural Chemistry, The University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Masao Fujimaki, Masao Fujimaki Department of Agricultural Chemistry, The University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Yosito Sakurai Yosito Sakurai Department of Agricultural Chemistry, The University of Tokyo, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 30, Issue 4, 1 April 1966, Pages 364–369, https://doi.org/10.1080/00021369.1966.10858609 Published: 01 April 1966 Article history Received: 29 September 1965 Published: 01 April 1966
Publication Year: 1966
Publication Date: 1966-04-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 48
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