Zhu, Yi-Shen, Sun Shuai, and Richard FitzGerald. “Mung Bean Proteins and Peptides: Nutritional, Functional and Bioactive Properties”. Food & Nutrition Research 620 (February 15, 2018). Accessed February 25, 2020. https://foodandnutritionresearch.net/index.php/fnr/article/view/1290.