论文信息 - Effect of Roasting and Boiling on the Content of Vicine, Convicine and L‐3,4‐dihydroxyphenylalanine in Vicia faba L. - 字舞流文

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L‐3,4‐dihydroxyphenylalanine in Vicia faba L.

M. Muzquiz | C. Burbano | C. Cuadrado | G. Dávila-Ortíz | A. Cardador-Martínez | A. Ortiz-Moreno | Mercedes Martín-Pedrosa | C. Jiménez-Martínez | B. E. Herrera-Cabrera | Karina Maya-Ocaña | M. Múzquiz