Genovese, Maria Inês 
; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assunto: ALIMENTOS DE ORIGEM VEGETAL
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GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Agricultural and Food Chemistry, v. 44, n. 10, p. 3022-8, 1996Tradução . . Acesso em: 28 set. 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 Agricultural and Food Chemistry, 44( 10), 3022-8.NLM
Genovese MI, Lajolo FM. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Agricultural and Food Chemistry. 1996 ;44( 10): 3022-8.[citado 2024 set. 28 ]Vancouver
Genovese MI, Lajolo FM. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Agricultural and Food Chemistry. 1996 ;44( 10): 3022-8.[citado 2024 set. 28 ]
