Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine in Vicia faba L
Cardador-Martínez, Anaberta, Maya-Ocaña, Karina, Ortiz-Moreno, Alicia, Herrera-Cabrera, Braulio E., Dávila-Ortiz, G., Múzquiz, Mercedes, Martín-Pedrosa, Mercedes, Burbano, Carmen, Cuadrado, Carmen, Jiménez-Martínez, Cristian
Published in Journal of food quality (01.12.2012)
Published in Journal of food quality (01.12.2012)
Get full text
Journal Article
Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L
Cardador‐Martínez, Anaberta, Maya‐Ocaña, Karina, Ortiz‐Moreno, Alicia, Herrera‐Cabrera, Braulio E., Dávila‐Ortiz, G., Múzquiz, Mercedes, Martín‐Pedrosa, Mercedes, Burbano, Carmen, Cuadrado, Carmen, Jiménez‐Martínez, Cristian
Published in Journal of food quality (01.12.2012)
Published in Journal of food quality (01.12.2012)
Get full text
Journal Article