Please use this identifier to cite or link to this item:
http://rdcb.cbg.ipn.mx/handle/20.500.12273/300Full metadata record
| DC Field | Value | Language |
|---|---|---|
| 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 |
| 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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