Susceptibility of phaseolin to in vitro proteolysis is highly variable across common bean varieties (Phaseolus vulgaris)

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dc.creatorMontoya Marmolejo, Carlos Aníbal
dc.creatorLeterme, Pascal
dc.creatorVictoria, Néstor F.
dc.creatorToro Chica, Orlando
dc.creatorSouffrant, Wolfgang B.
dc.creatorBeebe, Stephen E.
dc.creatorLalles, Jean-Paul
dc.date2008-03-01
dc.date2017-08-28T12:46:00Z
dc.date2017-08-28T12:46:00Z
dc.date.accessioned2026-06-27T14:31:22Z
dc.identifierhttps://hdl.handle.net/10568/83268
dc.identifier.urihttp://hdl.handle.net/123456789/80626
dc.languageen
dc.publisherAmerican Chemical Society
dc.rightsLimited Access
dc.sourceMontoya Marmolejo, Carlos Aníbal; Leterme, Pascal; Victoria, Néstor F.; Toro Chica, Orlando; Souffrant, Wolfgang B.; Beebe, Stephen E.; Lalles, Jean-Paul. 2008. Susceptibility of phaseolin to in vitro proteolysis is highly variable across common bean varieties (Phaseolus vulgaris). Journal of Agricultural and Food Chemistry (USA). 56:2183-2191.
dc.subjectphaseolus vulgaris
dc.subjectphaseolin
dc.subjectnutritive value
dc.subjectfaseolina
dc.subjectvalor nutritivo
dc.titleSusceptibility of phaseolin to in vitro proteolysis is highly variable across common bean varieties (Phaseolus vulgaris)
dc.typeJournal Article

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