[1] Park K.J.,Jin H.H.,Hyun C.K..Process Biochem.[J],2002,38;411—418
[2] Hook V.I.H.,Burton D.,Yaso tho rn srikul S.et al..Biochem.Biophys.Res.Co.[J],2001,285;932—938
[3] Liepke C.,Zuch t H.D.,Fo rssm ann W.G.et al..J.Ch rom atogr.B;Biom edical Sciences and App lication s[J],2001,752;369—377
[4] Yam aguch iM.,Takada M.,Nozak i O.et al..J.Nutr.Sci.Vitam ino .l[J],1996,42;219—231
[5] Tanabe S.,Tan imo to S.Y.,Watanabe M.et al..Agric.Bio l.Chem.[J],1991,55;2 585—2 590
[6] Uch ida K.,Kaw ak ish i S..J.Agric.Food Chem.[J],1992,40;13—16
[7] Marcuse R..Nature[J],1960,186;886—887
[8] Murase H.,Nagao A.,Terao J..J.Agric.Food Chem.[J],1993,41;1 601—1 604
[9] Chen H.M.,Muramo to K.,Yam auch i F.et al..J.Agric.Food Chem.[J],1996,44;2 126—2 130
[10] YOU Xin(尤 新),Compo sitive Utilization and Further Process of Corn(玉米的综合利用及深加工)[M],Beijing;Ch ina Ligh t In2dustry Press,1995;82—84
[11] GUO Min-Liang(郭敏亮),CHEN Jun(陈 军),JIANG Yong-Ming(姜涌明)et al..Food Science(食品科学)[J],1992,(10);1—3
[12] ZHANG Ying(张 英).Food Science(食品科学)[J],1997,18(5);47—49
[13] Sek i S.,Kam bara H.,Naok i H..Org.Mass Spectrum[J],1985,20;18—24
[14] Chen H.M.,Muramo to K.,Yam aguch i F..J.Agric.Food Chem.[J],1995,43;574—578 |