01012naa a2200349 a 450000100080000000500110000800800410001902400400006010000260010024501710012626000090029765000160030665000120032265000130033465000130034765000130036065000170037365000160039065000130040665000140041965000130043365000090044665300150045565300120047065300130048265300170049570000180051270000240053070000260055470000170058077300650059715738482017-08-02       2010    bl ---       0--  u    #d7 a10.1016/j.foodchem.2009.07.0112DOI1 aPAUCAR-MENACHO, L. M.  aOptimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology.  c2010  aGermination  aLectins  aPeptides  aProteins  aSoybeans  aGerminação  aGlycine Max  aLecitina  aProteína  aSaponina  aSoja  aIsoflavona  aLunasin  aPeptidio  aSoy peptides1 aBERHOW, M. A.1 aMANDARINO, J. M. G.1 aGONZALEZ DE MEJIA, E.1 aCHANG, Y. K.  tFood Chemistry, Londongv. 119, n. 2, p. 636-642, mar. 2010.