Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH
- 1 September 2002
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 78 (4) , 419-423
- https://doi.org/10.1016/s0308-8146(02)00144-9
Abstract
No abstract availableKeywords
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