[1]Konovsky J, Lumpkin T A, McClary D. Edamame: the vegetable soybean: In: O'Rourke A D ed. Understanding the Japanese Food and Agrimarket: a multifaceted opportunity. Binghamton: Haworth Press, 1994. pp 73–181



[2]张秋英, 杨文月, 李艳华, 潘相文, Herbert S J. 中国菜用大豆研究现状、生产中的问题及展望. 大豆科学, 2007, 26: 950–954



Zhang Q Y, Yang W Y, Li Y H, Pan X W, Herbert S J. Research, production and prospects for vegetable soybean in China. Soybean Sci, 2007, 26: 950–954 (in Chinese with English abstract)



[3]韩天富, 盖钧镒. 世界菜用大豆生产、贸易和研究的进展. 大豆科学, 2002, 21: 278–284



Han T F, Gai J Y. Advances in production, trade and research of vegetable soybeans in the world. Soybean Sci, 2002, 21: 278–284 (in Chinese with English abstract)



[4]李之国, 张彩英, 常文锁. 不同来源菜用大豆的品质研究. 植物遗传资源学报, 2006, 7: 183–187



Li Z G, Zhang C Y, Chang W S. Quality of vegetable soybeans from different sources. J Plant Genet Resourc, 2006, 7: 183–187 (in Chinese with English abstract)



[5]李彦生, 南海洋, 杜明, 连腾祥, 张秋英, 刘晓冰. 菜用大豆籽粒不同部位蔗糖积累及关键酶活性研究. 作物学报, 2013, 39: 2099–2105



Li Y S, Nan H Y, Du M Lian T X, Zhang Q Y, Liu X B. Sucrose accumulation and key enzymes activities from different tissues of seed in vegetable soybean. Acta Agron Sin, 2013, 39: 2099–2105 (in Chinese with English abstract)



[6]徐兆生, 王素, 魏民. 菜用大豆种质资源园艺性状鉴定和优异资源筛选. 作物品种资源, 1996, (2): 14–16



Xu Z S, Wang S M, Wei M. Trait identifcation and elite germplasm screening for vegetable soybeans. China Seeds, 1996, (2): 14–16 (in Chinese with English abstract)



[7]陈学珍, 谢皓, 郑晓宇, 李婷婷, 白宝良, 于同泉, 路苹. 菜用大豆的农艺及品质性状评价与相关性分析. 北京农学院学报, 2005, 20(1): 23–26



Chen X Z, Xie H, Zheng X Y, Li T T, Bai B L, Yu T Q, Lu P. Evaluation on agronomic and quality traits and their correlation in vegetable soybeans. J Bejing Agric Coll, 2005, 20(1): 23–26 (in Chinese with English abstract)



[8]Masuda R. Quality requirement and improvement of vegetable soybean. Vegetable Soybean: research needs for production and quality improvement, Asian Vegetable Research Development Center, 1991, pp 92–103



[9]王丹英, 汪自强. 菜用大豆食用品质及其与内含物关系研究. 金华职业技术学院学报, 2002, 2(3): 15–17



Wang D Y, Wang Z Q. Editable quality and their chemical compositions in vegetable soybean. J Jinhua Prof Technol Coll, 2002, 2(3): 15–17 (in Chinese with English abstract)



[10]Min Kuo T, Lowell C A, Smith P T. Changes in soluble carbohydrates and enzymic activities in maturing soybean seed tissues. Plant Sci, 1997, 125: 1–11



[11]张玉荣, 周显青, 杨兰兰. 大米食用品质评价方法的研究现状与展望. 中国粮油学报, 2009, 8: 155–160



Zhang Y R, Zhou X Q, Yang L L. Advances and prospects on the evaluation methods of editable quality in rice. J Chin Grain Oil, 2009, 8: 155–160 (in Chinese with English abstract)



[12]Brar G S, Carter T E. Soybean Glycine max (L.) Merrill. In: Kalloo G. ed. Genetic improvement of vegetable crops, California: 1993. pp 427–463



[13]Tsou S C S, Hong T L. Research on vegetable soybean quality in Taiwan. In: Shanmugasundaram S, ed. Vegetable Soybean Research Needs for Production and Quality Improvement. Taiwan, 1991. pp 103–107



[14]Masuda R, Harada K．Enhancement of sweet components in vegetable soybean seeds: Starch degradation during cooking enhance flavor of immature seeds. In: Lump N T, Shanmugasundaram S, eds. Proceedings and Conference Information of the Second International Vegetable Soybean Conference, Washington, 2001. pp 105–108



[15]张圣平, 刘世琦, 谷卫刚. 栽培技术对菜用大豆果荚可溶性糖含量的影响. 山东农业大学学报(自然科学版), 2003, 34(2): 189–192



Zhang S P, Liu S Q, Gu W G, Production practices effects on soluble sugar content of fresh pod seed in vegetable soybean. J Shandong Agric Univ (Nat Sci Edn), 2003, 34(2): 189–192 (in Chinese with English abstract)



[16]曹玉军, 赵宏伟, 王晓慧, 魏雯雯, 张磊, 王立春, 王永军. 施钾对甜玉米产量、品质及蔗糖代谢的影响. 植物营养与肥料学报, 2011, 4: 881–887



Cao Y J, Zhao H W, Wang X H, Wei W W, Zhang L, Wang L C, Wang Y J. Effects of potassium application on yield, quality and sucrose metabolism in sweet corn. J Plant Nutr Fert, 2011, 4: 881–887 (in Chinese with English abstract)



[17]李文生, 杨媛, 石磊, 冯晓元, 张长松, 杨军军. 水果中蔗糖、还原糖、可溶性糖与甜度相关性的研究. 北方园艺, 2012, (1): 58–60



Li W S, Yang Y, Shi L, Feng X Y, Zhang C S, Yang J J. Sucrose, reductive sugar and soluble sugar in relation to fruits sweetness. North Hort, 2012, (1): 58–60 (in Chinese with English abstract)



[18]Li Y S, Du M, Zhang Q Y, Wang G H, Masoud H, Liu X B. Greater differences exist in seed protein, oil, total soluble sugar and sucrose content of vegetable soybean genotypes [Glycine max (L.) Merrill] in Northeast China. Aust J Crop Sci, 2012, 12: 1681–1686



[19]Shanmugasundaram S, Yan M R, Yang R Y. Association between Protein and oil and sugar in vegetable soybean. In: Lumpkin T A, Shanmugasundaram S, eds. 2nd Int. Vegetable Soybean Conf., Washington State Univ., Pullman, 2001. pp 157–160



[20]闫清平, 朱永义. 大米淀粉、蛋白质与其食用品质关系. 粮食与油脂, 2001, (5): 29–32



Yan Q P, Zhu Y Y. Starch, protein and their relation to editable quality in rice. Grain Oil, 2001, (5): 29–32 (in Chinese with English abstract)



[21]Park J K, Kim S S, Kim K O. Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Cereal Chem, 2001, 78: 151–156



[22]吴长明, 孙传清, 付秀林, 王象坤, 李自超, 张强. 稻米品质性状与产量性状及籼粳分化度的相互关系研究. 作物学报, 2003, 29: 822–828



Wu C M, Sun C Q, Fu X L, Wang X K, Li Z C, Zhang Q. Quality, yield traits and interation of differentiated degree between indica and japonica rice. Acta Agron Sin, 2003, 29: 822–828 (in Chinese with English abstract)



[23]沈鹏, 罗秋香, 金正勋. 稻米蛋白质与蒸煮食用品质关系研究. 东北农业大学学报, 2003, 4: 378–381



Shen P, Luo Q X, Jin Z X. Relationship between protein and cooking editable quality in rice. J Northeast Agric Univ, 2003, 4: 378–381 (in Chinese with English abstract)



[24]Saldivar X, Wang Y J, Chen P, Hou A. Changes in chemical composition during soybean seed development. Food Chem, 2011, 124: 1369–1375



[25]Kumar V, Rani A, Goyal L. Evaluation of vegetable-type soybean for sucrose, taste-related amino acids, and isoflavones contents. Int J Food Prop, 2011, 14: 1142–1151



[26]Wilcox J R, Shibles R M. Interrelationships among seed quality attributes in soybean. Crop Sci, 2001,41: 11–14