LECTINS IN FOODS AND THEIR RELATION TO STARCH DIGESTIBILITY

被引：42

作者：

REA, RL ^{[1
]}

THOMPSON, LU ^{[1
]}

JENKINS, DJA ^{[1
]}

机构：

[1] UNIV TORONTO,FAC MED,DEPT NUTR SCI,TORONTO M5S 1A8,ONTARIO,CANADA

来源：

NUTRITION RESEARCH | 1985年 / 5卷 / 09期

关键词：

D O I：

10.1016/S0271-5317(85)80105-6

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：919 / 929

页数：11

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[9]

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