Cite
Yin SW, Tang CH, Wen QB, et al. Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chem. 2008;110(4):938-45doi: 10.1016/j.foodchem.2008.02.090.
Yin, S. W., Tang, C. H., Wen, Q. B., Yang, X. Q., & Li, L. (2008). Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food chemistry, 110(4), 938-45. https://doi.org/10.1016/j.foodchem.2008.02.090
Yin, Shou-Wei, et al. "Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment." Food chemistry vol. 110,4 (2008): 938-45. doi: https://doi.org/10.1016/j.foodchem.2008.02.090
Yin SW, Tang CH, Wen QB, Yang XQ, Li L. Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chem. 2008 Oct 15;110(4):938-45. doi: 10.1016/j.foodchem.2008.02.090. Epub 2008 Mar 18. PMID: 26047283.
Copy
Download .nbib