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Chemical comparison of a mexican soybean variety with a us variety
Author(s) -
Eldridge A. C.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671341
Subject(s) - variety (cybernetics) , flavor , food science , amino acid , chemistry , chemical composition , biochemistry , organic chemistry , mathematics , statistics
The proximate analysis, protein, amino acid, and fatty acid composition and flavor evaluation of mature seeds of a commercial variety soybeans grown in Mexico and of one grown in the United States were compared. The study indicated very little difference between the two varieties.