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Tryptic hydrolysis (in vitro) of crystalline and noncrystalline proteins from Phaseolus beans

Other title
Hydrolyse par la trypsine (in vitro) de protéines cristallisées ou non dans des graines de haricot (Phaseolus) (fr)
Author
ZHUO LI1 ; ALLI, I; KERMASHA, S
[1] McGill univ., Macdonald coll., dep. food sci. agricultural chemistry, Ste Anne de Bellevue, Canada
Source

Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 3, pp 643-647 ; ref : 25 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Dégradation enzymatique Facteur antinutritionnel Haricot Mungo Haricot Inhibiteur enzyme Propriété Protéine Structure Trypsin
Keyword (en)
Enzymatic digestion Antinutrient factor Mungbean Bean Enzyme inhibitor Properties Proteins Structure Trypsin
Keyword (es)
Degradación enzimática Factor antinutricional Frijol Mungo Frijol Inhibidor enzima Propiedad Proteina Estructura Trypsin
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
7207259

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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