Chen, Yeming <br/><br/>
Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing.  [electronic resource] 

 -  Food chemistry  Jul 2014 
 - 108-16 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.12.092  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Hot Temperature<br/>Protein Stability<br/>Soy Milk--chemistry<br/>Glycine max--chemistry<br/>Trypsin Inhibitor, Bowman-Birk Soybean--chemistry<br/>Trypsin Inhibitors--chemistry