The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.)
Krisztina Takács(Magyar Agrár- és Élettudományi Egyetem), É. Gelencsér(Central Environmental and Food Science Research Institute), András Nagy(University of Toronto), Erika E. Szabó(Magyar Agrár- és Élettudományi Egyetem), János Falusi(Cereal Research (Hungary)), Zsuzsanna Cserhalmi(Magyar Agrár- és Élettudományi Egyetem)
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