STABILITY OF PROTEINASE-INHIBITORS IN POTATO-TUBERS DURING COOKING

被引：21

作者：

HUANG, DY

SWANSON, BG

RYAN, CA

机构：

[1] WASHINGTON STATE UNIV,INST BIOL CHEM,PULLMAN,WA 99164

[2] WASHINGTON STATE UNIV,PROGRAM BIOCHEM & BIOPHYS,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14583.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：287 / 290

页数：4

共 13 条

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