Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine in Vicia faba L.

✍ Scribed by 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

• Book ID: 119877674
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 244 KB
• Volume: 35
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/jfq.12006