Comparison of a commercial soybean cultivar and an isoline lacking the Kunitz trypsin inhibitor: composition, nutritional value, and effects of heating
- 1 February 1991
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 39 (2) , 327-335
- https://doi.org/10.1021/jf00002a022
Abstract
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