Comparison of a commercial soybean cultivar and an isoline lacking the Kunitz trypsin inhibitor: composition, nutritional value, and effects of heating-Reference-Cited by-同舟云学术

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Comparison of a commercial soybean cultivar and an isoline lacking the Kunitz trypsin inhibitor: composition, nutritional value, and effects of heating

Published:1991-02 Issue:2 Volume:39 Page:327-335
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Friedman Mendel,Brandon David L.,Bates Anne H.,Hymowitz Theodore

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00002a022

Cited by 84 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatic and Algebraic Methodology to Determine the Contents of Kunitz and Bowman–Birk Inhibitors and Their Contributions to Total Trypsin or Chymotrypsin Inhibition in Soybeans;Journal of Agricultural and Food Chemistry;2024-05-08

2. Identification of a Novel KTi-1 Allele Associated with Reduced Trypsin Inhibitor Activity in Soybean Accessions;Agriculture;2023-10-28

3. Method development and optimization for measuring chymotrypsin and chymotrypsin inhibitor activities;Journal of Food Science;2022-04-22

4. Effect of genotype, seed development stages, and processing treatments on Bowman-Birk inhibitor in soybean and its level in commercial soy products;Acta Alimentaria;2020-09-27

5. Milk proteins: The future;Milk Proteins;2020

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