01175naa a2200277 a 450000100080000000500110000800800410001910000200006024501170008026000090019765000160020665000290022265000130025165000110026465000160027565000220029165000330031365000090034665300120035565300170036765300180038465300170040270000270041970000220044677304290046815774382010-05-20       2009    bl uuuu     u00u1 u    #d1 aSILVA, J. B. da  aEvaluation of chemical and physical characteristics of Brazilian soybean cultivars for utilization in soy foods.  c2009  aAmino acids  aFood and Human Nutrition  aSoybeans  aSugars  aAminoácido  aNutrição humana  aPropriedade físico-química  aSoja  aHexanal  aLipoxigenase  aLipoxygenases  aTime cooking1 aCARRÃO-PANIZZI, M. C.1 aPRUDÊNCIO, S. H.  tIn: WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing. Developing a global soy blueprint for a safe secure and sustainable supply: abstracts. Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. p. 253, ref. P670. WSRC 2009. Editado por Lijuan Qiu, Rongxia Guan, Jian Jin, Qijan Song, Shuntang Guo, Wenbin Li, Yuanchao Wang, Tianfu Han, Xiaobing Liu, Deyue Yu, Lianzhou Jiang, Deliang Peng.