HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04097.x/fullpdf
Reference33 articles.
1. BIOLOGICALLY ACTIVE SUBSTANCES IN SOY PRODUCTS
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