1. mung bean protein and amino acid composition characteristics of [J];Fei Wang;Jiangsu Polytechnic University (Natural Science),2000
2. N. Chemistry and Technology of greengrain;Adsuale;Critical Review Food Science and Nutrition,1986
3. Campbell K.A., C.E. Glatz CE, Johnson L. A., Jung S, de Moura J.M.N, Kapchie V, Murphy P. Advances in Aqueous Extraction Processing of Soybeans. Journal of Amercian Oil Chemists’ Society. DOI 10 1007/s11746-010-1724-5.
4. SAS analysis method and application;Huang,2006
5. Effects of enzyme on aqueous enzymatic extraction of walnut oil;Yi;China Oils and Fats,2007