Mung bean proteins and peptides: nutritional, functional and bioactive properties

Food & nutrition research, 2018-02, Vol.62, p.1-11 [Peer Reviewed Journal]

2018. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2018 Zhu Yi-Shen et al. 2018 ;ISSN: 1654-661X ;EISSN: 1654-661X ;DOI: 10.29219/fnr.v62.1290 ;PMID: 29545737

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