The trypsin inhibitors present in seed of different grain legume species and cultivar-Reference-Cited by-同舟云学术

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The trypsin inhibitors present in seed of different grain legume species and cultivar

Published:2008-03 Issue:1 Volume:107 Page:68-74
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guillamón Eva,Pedrosa Mercedes M.,Burbano Carmen,Cuadrado Carmen,Sánchez María de Cortes,Muzquiz Mercedes

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Genotype, environment and genotype×environment effects on trypsin inhibitor in peas;Bacon;Journal of the Science of Food and Agriculture,1995

2. The trypsin and chymotrypsin inhibitors in chick pea (Cicer arietinum L.). Purification and properties of the inhibitors;Belew;European Journal of Biochemistry,1975

3. Comparative studies on the inhibitory action of some legume seeds, potato tubers, and bran against human and bovine proteinases;Belitz;Zeitschrift fur Lebensmittel-Untersuchung und-Forschung,1982

4. Cool season grain legumes for Mediterranean environments: species×environment interaction in seed quality traits and anti-nutritional factors in the genus Vicia;Berger;Australian Journal of Agricultural Research,1999

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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