Phytic acid content of cereals and legumes and interaction with proteins

被引：1

作者：

Hídvégi, Máté ^{[1
]}

Lásztity, Radomir ^{[1
]}

机构：

[1] Dept. of Biochemistry/Food Technol., Budapest Univ. of Technol./Economics, Budapest H-1521, Hungary

来源：

Periodica Polytechnica Chemical Engineering | 2002年 / 46卷 / 1-2期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：59 / 64

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