Effect of roasting and boiling on the content of vicine, convicine and L‐3,4‐dihydroxyphenylalanine in Vicia faba L.

Por favor, use este identificador para citar o enlazar este ítem: http://rdcb.cbg.ipn.mx/handle/20.500.12273/300

Registro completo de metadatos

Campo DC	Valor	Lengua/Idioma
dc.rights.license	http://creativecommons.org/licenses/by-nc/4.0	es_MX
dc.creator	GLORIA DAVILA ORTIZ	es_MX
dc.date.accessioned	2018-07-13T17:54:14Z	-
dc.date.available	2018-07-13T17:54:14Z	-
dc.date.issued	2012-10-29	-
dc.identifier.uri	http://rdcb.cbg.ipn.mx/handle/20.500.12273/300	-
dc.language.iso	eng	es_MX
dc.publisher	Journal of Food Quality	es_MX
dc.publisher	Wiley Online	-
dc.rights	info:eu-repo/semantics/openAccess	es_MX
dc.source	Journal of Food Quality. Vol. 35 (6). Sept 2012	-
dc.title	Effect of roasting and boiling on the content of vicine, convicine and L‐3,4‐dihydroxyphenylalanine in Vicia faba L.	es_MX
dc.type	info:eu-repo/semantics/article	es_MX
dc.creator.id	info:eu-repo/dai/mx/cvu/7318	es_MX
dc.relation.funder	artìculo científico	es_MX
dc.subject.cti	info:eu-repo/classification/cti/2	es_MX
dc.type.version	info:eu-repo/semantics/publishedVersion	es_MX
Aparece en las colecciones:	Artículos Científicos

Ficheros en este ítem:

Fichero	Descripción	Tamaño	Formato
6.pdf	EFFECT OF ROASTING AND BOILING ON THE CONTENT OFVICINE, CONVICINE AND L-3,4-DIHYDROXYPHENYLALANINEINVICIA FABAL.	243.59 kB	Adobe PDF	Visualizar/Abrir