Source: Journal of Food Biochemistry. Unidade: FCF
Assunto: ALIMENTOS DE ORIGEM VEGETAL
ABNT
GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry, v. 20, n. 4 , p. 275-94, 1996Tradução . . Acesso em: 18 ago. 2024.APA
Genovese, M. I., & Lajolo, F. M. (1996). Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry, 20( 4 ), 275-94.NLM
Genovese MI, Lajolo FM. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry. 1996 ;20( 4 ): 275-94.[citado 2024 ago. 18 ]Vancouver
Genovese MI, Lajolo FM. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry. 1996 ;20( 4 ): 275-94.[citado 2024 ago. 18 ]