EFFECT OF GERMINATION ON HEMAGGLUTINATING ACTIVITY OF PEA AND BEAN-SEEDS

被引：20

作者：

CHEN, LH ^{[1
]}

THACKER, RR ^{[1
]}

PAN, SH ^{[1
]}

机构：

[1] UNIV KENTUCKY,DEPT NUTR & FOOD SCI,LEXINGTON,KY 40506

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08451.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1666 / &

共 12 条

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[7]

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[8] THE EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE AND HEMAGGLUTINATING ACTIVITY OF SOYBEAN OIL MEAL [J].

LIENER, IE ;

HILL, EG .

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[9] TOXIC FACTORS IN EDIBLE LEGUMES AND THEIR ELIMINATION [J].

LIENER, IE .

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[10] PHYTOHEMAGGLUTININ - TRANSITORY ENHANCEMENT OF GROWTH IN PHASEOLUS AND ALLIUM [J].

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