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Journal of Food Science

Volumn 41, Issue 1, 1976, Pages 168-172

CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION

(2) COLLINS, J L a SANDERS, G G a

a UNIVERSITY OF TENNESSEE (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985108584 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1976.tb01127.x Document Type: Article

Times cited : (59)

References (14)

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7
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- Nutritional value of food protein products
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- Liener, I.E.¹

8
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- Protease inhibitors
- Liener. I.E., Academic Press, New York
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- Liener, I.E.¹ Kakade, M.L.²

9
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- Biologically active components
- Smith, A.K., Circle, S.J., Ati Publ. Co, Westport, Conn
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10
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- Biological and physiological factors in soybeans
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- Rackis, J.J.¹

11
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- Linoxygenase and peroxidase activities of soybeans as related to the flavor profile during maturation
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12
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- Problems encountered in measuring trypsin inhibitor activity of SOY flour. Report of a collaborative analysis
- (1974) Cereal Sci. Today , vol.19 , pp. 513
- Rackis, J.J.¹ McGhee, J.E.² Liener, I.E.³ Kakade, M.L.⁴ Puski, G.⁵

13
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- (1975)
- Sanders, W.L¹

14
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- The distribution of protein. lysine and methionine. and antitryptic activity in the cotyledons of some leguminous seeds
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.