Biological Properties and Characterization of Lectin from Red Kidney Bean (Phaseolus Vulgaris)

ISSN： 8755-9129

Source： Food Reviews International, Vol.25, Iss.1, 2009-01, pp. : 12-27

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour

CyTA - Journal of Food, Vol. 12, Iss. 3, 2014-07 ,pp. : 242-248

Taylor & Francis Ltd

Access to resources Recommend Favorite

Distribution of Molecular Weight of Iron and Zinc Compounds in Digests of Globulins (G1, G2) and Albumin Extracts from White Bean (Phaseolus vulgaris L.)

By Lombardi-Boccia G. Carlini P. Aguzzi A. Cappelloni M.

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 4, 1999-06 ,pp. : 211-215

Academic Press

Access to resources Recommend Favorite

Antimutagenic activity of natural phenolic compounds present in the common bean ( Phaseolus vulgaris ) against aflatoxin B 1

By Cardador-Martínez A. Castaño-Tostado E. Loarca-Piña G.

Food Additives and Contaminants, Vol. 19, Iss. 1, 2002-01 ,pp. : 62-69

Taylor & Francis Ltd

Access to resources Recommend Favorite

An Electron Microscopy Study on the Texture of Fresh, Blanched and Sterilized Green Bean Pods (Phaseolus vulgaris L.)

By Stolle-Smits T. Donkers J. van Dijk C. derksen J. Sassen M.M.A.

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 237-244

Academic Press

Access to resources Recommend Favorite

Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Pérola and BRS Valente Varieties

Current Nutrition & Food Science, Vol. 14, Iss. 1, 2018-01 ,pp. : 40-46

Bentham Science Publishers

Access to resources Recommend Favorite