Variability of thiamine, riboflavin and niacin content in soybean seed
Nahrung
.
1989;33(10):1017-9.
doi: 10.1002/food.19890331027.
Authors
I Vedrina-Dragojević
1
,
B Sebecić
,
L Balint
Affiliation
1
Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Yugoslavia.
PMID:
2634241
DOI:
10.1002/food.19890331027
No abstract available
MeSH terms
Glycine max / analysis*
Niacin / analysis*
Rain
Riboflavin / analysis*
Seeds / analysis*
Temperature
Thiamine / analysis*
Substances
Niacin
Riboflavin
Thiamine