+++4 статьи из разных источников, осталась 1 из Agronomy J

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1.
Components of Developing Soybean Seeds: Oil, Protein, Sugars, Starch, Organic Acids, and Amino Acids1
Bahman Yazdi-Samadi , R. W. Rinne and R. D. Seif
Agronomy Journal
Vol. 69 No. 3, p. 481-486
Received:July 8 , 1976
DOI к сожалению нет, так что просто ссылка на abstract

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https://www.agronomy.org/publications/aj/abstracts/69/3/AJ0690030481

2.
Oil components modulate physical characteristics and function of the natural oil emulsions as drug or gene delivery system
Hesson Chung, Tae Woo Kim, Miyun Kwon, Ick Chan Kwon and Seo Young Jeong
Journal of Controlled Release
Volume 71, Issue 3, 28 April 2001, Pages 339-350
doi:

DOI:

http://dx.doi.org/10.1016/S0168-3659(00)00363-1

3.
Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin
M. QI, N.S. HETTIARACHCHY, U. KALAPATHY
Journal of Food Science
Volume 62, Issue 6, pages 1110–1115, November 1997
DOI:

DOI:

http://dx.doi.org/10.1111/j.1365-2621.1997.tb12224.x

4.
The structure, physical and chemical properties of the soy bean protein glycinin
R.A. Badleya, D. Atkinsona, H. Hausera, D. Oldania, J.P. Greena and J.M. Stubbs
Biochimica et Biophysica Acta (BBA) - Protein Structure
Volume 412, Issue 2, 15 December 1975, Pages 214-228
doi:

DOI:

http://dx.doi.org/10.1016/0005-2795(75)90036-7

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