Effect of Roasting and Boiling on the Content of Vicine, Convicine and L‐3,4‐dihydroxyphenylalanine in Vicia fabaL.
Open Access
- 29 October 2012
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 35 (6), 419-428
- https://doi.org/10.1111/jfq.12006
Abstract
No abstract availableKeywords
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