๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Effects of season, variety, and processing method on ellagic acid content in pomegranate leaves

โœ Scribed by Xiang, Lan; Xing, Dongming; Lei, Fan; Wang, Wei; Xu, Lizhen; Nie, Lei; Du, Lijun

Book ID
108485089
Publisher
Bioline International
Year
2008
Tongue
English
Weight
177 KB
Volume
13
Category
Article
ISSN
1007-0214

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Effect of technological processing and p
Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves
โœ Anna Korus ๐Ÿ“‚ Article ๐Ÿ“… 2011 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 106 KB ๐Ÿ‘ 1 views

## Abstract **BACKGROUND:** The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves. **RESULTS:** In all samples the dominant amino acids in g kg^โˆ’1^ raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves t