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Relationship between in vitro Fe and Zn dialysability and peptide composition of albumin and globulins extracted from cooked bean (Phaseolus vulgaris L.).

Journal Title:
International journal of food sciences and nutrition.
Journal Volume/Issue:
Nov 1996. v. 47 (6)
Main Author:
Lombardi-Boccia, G.
Other Authors:
Carbonaro, M., Cappelloni, M., and Carnovale, E.
Format:
Article
Language:
English
Subjects:
Phaseolus vulgaris
iron
zinc
bioavailability
dialysis
peptides
albumins
globulins
cooking
digestible protein
protein content
phytic acid
food composition
nutrient content
in vitro digestibility
plant extracts
cysteine
chemical reactions
amino acids
View in NAL's Catalog:
IND20558779