Evaluation of the Hemagglutinating Activity of Low-temperature Cooked Kidney Beans
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13281.x/fullpdf
Reference22 articles.
1. A microquantitative method to characterize lectin-induced cytoagglutination;Davis;EXP. Cell Res.,1976
2. Purification of the Phytohemagglutinin family of proteins from Red Kidney beans (Phaseolus vulgaris) by affinity chromatography;Felsted;Biochem. Biophys. Acta,1975
3. A comparison of fractions prepared from navy beans in diets for germ-free and conventional chicks;Hewitt;Br. J. Nutr.,1973
4. Inhibition of rat growth by purified PHA of Phaseolus vulgaris;Honavar;J. Nutr.,1962
5. Heat-labile growth-inhibiting factors in beans (Phaseolus vulgaris);Jaffe;J. Nutr.,1968
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