Stability of Proteinase Inhibitors in Potato Tubers During Cooking
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb14583.x/fullpdf
Reference13 articles.
1. Proteinase inhibitor II from potatoes: isolation and characterization of its protomer components
2. Chemical and Physicochemical Characterization of Two Different Types of Proteinase Inhibitors (Inhibitors II-a and II-b) from Potatoes
3. Protein yield of various crops as related to protein value
4. Chymotrypsin Inhibitor I from Potatoes
5. Effect of the Skeletal Muscle Relaxant Dantrolene Sodium on the Isolated, Perfused Heart
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