Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading
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- 作者：Jiang Liua ; b ; 1 ; jiangliu@sicau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Cai-qiong Yanga ; 1 ; Qing Zhanga ; c ; Ying Loua ; Hai-jun Wua ; Jun-cai Denga ; Feng Yanga ; Wen-yu Yanga ; mssiyangwy@sicau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soybean ; Flavor ; Shading ; Isoflavone ; Fatty acid
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：107-114
- 全文大小：1292 K
文摘
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Flavor quality and lipid nutrition of soybeans were partially improved using intercropping shading systems.
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Profiles of soybean isoflavones and fatty acids were regulated by intercropping shading.
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Effects of PAR on the contents of isoflavones and fatty acids were found to be quadratic.