Phytohemagglutinin content in fresh kidney bean in China-Reference-Cited by-同舟云学术

Phytohemagglutinin content in fresh kidney bean in China

Published:2019-01-01 Issue:1 Volume:22 Page:405-413
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Sun Yufeng¹,Liu Jiameng¹,Huang Yatao¹,Li Minmin¹,Lu Jia¹,Jin Nuo¹,He Yan¹,Fan Bei¹

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences / Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China

Funder

National Natural Science Foundation of China

Chinese Ministry of Agriculture and Rural Affairs

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1590399

Reference45 articles.

1. Food and Agriculture Organization of the United Nations. FAOSTAT, 2010. http://faostat.fao.org (accessed May 21, 2012).

2. Effect of processing and storage time onin vitrodigestibility and resistant starch content of two bean (Phaseolus vulgarisL) varieties

3. Grain legumes—a boon to human nutrition

4. Clinical complications of kidney bean (Phaseolus vulgaris L.) consumption

5. Phytohemagglutinin derived from red kidney bean (Phaseolus vulgaris): A cause for intestinal malabsorption associated with bacterial overgrowth in the rat

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