Phytohemagglutinin content in fresh kidney bean in China
Author:
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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