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Levels of trypsin inhibitors in soy-based foods and modulation of their antinutritional effects by dietary amino acids

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:02870w565
Date January 1991
CreatorsPeace, Robert William
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: AAINN67607, Pid: 74606

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