Mung bean proteins and peptides : nutritional, functional and bioactive properties
Zhu Yi-Shen Artikkel Engelsk
*0011274044 *008180523s2018 xx# 000 0 eng *019 $bk *08230$a641.356592 *100 $aYi-Shen, Zhu$4aut$_149449900 *245 $aMung bean proteins and peptides$bnutritional, functional and bioactive properties *300 $a11 s. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aPeptider$2norart$_52672300 *650 $aProteiner$2norart$_21825100 *650 $abønner$2norart$_24700400 *650 $aernæring$9nor$2norart$_128566700 *653 $aangiotensin converting enzyme inhibitory activity$9eng$_149450000 *653 $aanti-fungal activity$9eng$_149450100 *653 $afunctionality$9eng$_142022900 *653 $aglobulins$9eng$_149450200 *653 $anutrition$9eng$_130729600 *653 $aprotein extraction$9eng$_149450300 *653 $atrypsin inhibitory activity$9eng$_149450400 *700 $aFitzGerald, Richard$4aut$_149450500 *700 $aShuai, Sun;$4aut$_149450600 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 62 (2018)$x1654-661X *8564 $uhttps://doi.org/10.29219/fnr.v62.1290 *999 $z1800627907$anorart:1800627907 ^