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

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cg.creator.identifierStephen E Beebe: 0000-0002-3742-9930
cg.identifier.doihttps://doi.org/10.1021/jf072576een
cg.isijournalISI Journalen
cg.issn0021-8561en
cg.issn1520-5118en
cg.issue6en
cg.journalJournal of Agricultural and Food Chemistryen
cg.reviewStatusPeer Reviewen
cg.subject.ciatBEANSen
cg.subject.ciatBIOFORTIFICATIONen
cg.subject.ciatPLANT BREEDINGen
cg.volume56en
dc.contributor.authorMontoya Marmolejo, Carlos Aníbalen
dc.contributor.authorLeterme, Pascalen
dc.contributor.authorVictoria, Néstor F.en
dc.contributor.authorToro Chica, Orlandoen
dc.contributor.authorSouffrant, Wolfgang B.en
dc.contributor.authorBeebe, Stephen E.en
dc.contributor.authorLalles, Jean-Paulen
dc.date.accessioned2017-08-28T12:46:00Zen
dc.date.available2017-08-28T12:46:00Zen
dc.identifier.urihttps://hdl.handle.net/10568/83268
dc.titleSusceptibility of phaseolin to in vitro proteolysis is highly variable across common bean varieties (Phaseolus vulgaris)en
dcterms.accessRightsLimited Access
dcterms.available2008-02-22
dcterms.bibliographicCitationMontoya 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.en
dcterms.extentp. 2183-2191en
dcterms.issued2008-03-01
dcterms.languageen
dcterms.publisherAmerican Chemical Societyen
dcterms.subjectphaseolus vulgarisen
dcterms.subjectphaseolinen
dcterms.subjectnutritive valueen
dcterms.subjectfaseolinaen
dcterms.subjectvalor nutritivoen
dcterms.typeJournal Article

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