Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds
Chau, Chi-Fai, Cheung, Peter C-K, Wong, Yum-ShingТом:
75
Мова:
english
Сторінки:
6
Журнал:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(199712)75:43.0.co;2-5
Date:
December, 1997
Файл:
PDF, 173 KB
english, 1997