Art
J-GLOBAL ID：200902187449403805   Reference number：94A0764159

Good taste of green soybeans and amino acid metabolism of seeds.Differences in the activity of glutamic acid synthetase.

エダマメのおいしさと種子のアミノ酸代謝 グルタミン酸合成酵素の活性に差違
Author (1)：
MASUDA RYOICHI

About MASUDA RYOICHI

(食品総研)

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Material：
化学と生物

About 化学と生物


Volume： 32  Issue： 9  Page： 560-563  Publication year： Sep. 1994 
JST Material Number： G0527A  ISSN： 0453-073X  CODEN： KASEAA  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Glycine max

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
green soybean

About green soybean


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
エダマメ

About エダマメ

, 
おいしさ

About おいしさ

, 
種子

About 種子

, 
アミノ酸代謝

About アミノ酸代謝

, 
グルタミン酸合成酵素

About グルタミン酸合成酵素

, 
活性

About 活性

, 
差違

About 差違


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