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- W2046861410 abstract "大豆または脱脂大豆を加熱すると全糖量が減少するが, このときアミノカルボニル反応が起ると考えられるので, 脱脂大豆を100°および120°にオートクレーブして糖の変化を見ると同時に有効性リジンを測定し, それが加熱に従い減少することを確かめた。白度も減少し, カッ変が進行したことを明示した。" @default.
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- W2046861410 date "1968-01-01" @default.
- W2046861410 modified "2023-10-01" @default.
- W2046861410 title "Changes of Sugars and Decrease in Available Lysine on Autoclaving Defatted Soybean Flakes" @default.
- W2046861410 doi "https://doi.org/10.4327/jsnfs1949.20.478" @default.
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