Characterization of soybean cultivars genetically improved for human consumption.

dc.contributorALINE ANDRESSA RIGO, URI; ALICE MARIA DAHMER, URI; CLARICE STEFFENS, URI; JULIANA STEFFENS, URI; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT.
dc.creatorRIGO, A. A.
dc.creatorDAHMER, A. M.
dc.creatorSTEFFENS, C.
dc.creatorSTEFFENS, J.
dc.creatorCARRÃO-PANIZZI, M. C.
dc.date.accessioned2015-06-29T11:11:11Z
dc.date.available2015-06-29T11:11:11Z
dc.date.created2015-06-29T11:11:11Z
dc.date.issued2015
dc.identifierInternational Journal of Food Engineering, Rowland Heights, v. 1, n. 1, p. 1-7, June 2015.
dc.identifier2301-3664
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1018826
dc.identifier10.18178/ijfe.1.1.1-7
dc.languageeng
dc.rightsopenAccess
dc.subjectSoybean grains
dc.subjectKunitz trypsin inhibitor
dc.subjectLipoxygenases.
dc.titleCharacterization of soybean cultivars genetically improved for human consumption.
dc.typeArtículos de revistas


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