Reduction of Digestibility of Legume Proteins by Tannins
Author:
Affiliation:
1. Institute of Nutrition of Central America and Panama (INCAP), Guatemala, CA
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/0142968X.1982.11904247
Reference1 articles.
1. Bressani, R. & Elias, L.G. (1979): The nutritional role of polyphenols in beans. In Poly phenols in cereals and legumes, ed.J. Hulse, pp. 61–72. Ottawa: IDRC.
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