FACTORS INFLUENCING THE COLOR OF COTTONSEED PROTEIN PRODUCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03815.x/fullpdf
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1. Comparative Toxicities of Quercetin and Quercitrin**
2. L.C. Berardi, and L.A. Goldblatt, 1969 . "Toxic Constituents of Plant Foodstuffs ." p.211 . Academic Press, New York.
3. Reaction of gossypol with amino acids and other amino compounds
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