LECTINS, TRYPSIN-INHIBITORS, BOAA AND TANNINS IN LEGUMES AND CEREALS AND THE EFFECTS OF PROCESSING

被引：27
作者：
AYYAGARI, R
RAO, BSN
ROY, DN
机构：
来源：
FOOD CHEMISTRY | 1989年 / 34卷 / 03期
关键词：
D O I：
10.1016/0308-8146(89)90143-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：229 / 238
页数：10
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