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Carvalho et al., 1997. J. Food Biochem., 21 (3)
Document reference
Carvalho, M. R. B.; Sgarbieri, V. C., 1997. Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.). J. Food Biochem., 21 (3)
