Please use this identifier to cite or link to this item:
http://rdcb.cbg.ipn.mx/handle/20.500.12273/300| Title: | Effect of roasting and boiling on the content of vicine, convicine and L‐3,4‐dihydroxyphenylalanine in Vicia faba L. |
| Author: | GLORIA DAVILA ORTIZ |
| Author ID: | info:eu-repo/dai/mx/cvu/7318 |
| Issue Date: | 29-Oct-2012 |
| Publisher: | Journal of Food Quality Wiley Online |
| License: | http://creativecommons.org/licenses/by-nc/4.0 |
| URI: | http://rdcb.cbg.ipn.mx/handle/20.500.12273/300 |
| Language: | eng |
| Appears in Collections: | Artículos Científicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 6.pdf | EFFECT OF ROASTING AND BOILING ON THE CONTENT OFVICINE, CONVICINE AND L-3,4-DIHYDROXYPHENYLALANINEINVICIA FABAL. | 243.59 kB | Adobe PDF | View/Open |
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