Experientia

, Volume 28, Issue 7, pp 761–763 | Cite as

The role of phenolic acids in the browning, spontaneous heating and deterioration of stored soybeans

  • A. Friedlander
  • S. Navarro
Article

Keywords

Phenolic Acid Cinnamic Acid Purine Nucleotide Isopropylidene Ferric Chloride Solution 

Zusammenfassung

Beim spontanen Bräunen und Erhitzen von gelagerten Soyabohnen bilden sich Phenolsäuren, welche eine aktive Rolle in Entstehen des Lagerschadens spielen und auch als dessen Frühindikator dienen können.

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Copyright information

© Birkhäuser Verlag 1972

Authors and Affiliations

  • A. Friedlander
    • 1
  • S. Navarro
    • 1
  1. 1.Stored Products Research LaboratoryMinistry of AgricultureJaffaIsrael

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