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PHENOLIC COMPONENTS OF RAPESEED MEAL

✍ Scribed by T. W. FENTON; J. LEUNG; D. R. CLANDININ


Book ID
108804591
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
501 KB
Volume
45
Category
Article
ISSN
0022-1147

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## Abstract Defatted meals were prepared from conventional rapeseed, B. napus, Diamant, and from two new varieties of rapeseed, B. napus, Erglu and Lesira by the following processes: 1) Successive extraction or countercurrent extraction of myrosinase‐deactivated ground rapeseed with 70% aqueous ace