Ma, Yating <br/><br/>
Deactivation of soybean agglutinin by enzymatic and other physical treatments.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Nov 2010 
 - 11413-9 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf1017466  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Agglutinins--chemistry<br/>Biocatalysis<br/>Chymotrypsin--chemistry<br/>Food Handling--methods<br/>Hot Temperature<br/>Serine Endopeptidases--chemistry<br/>Soybean Proteins--chemistry<br/>Glycine max--chemistry<br/>Trypsin--chemistry