Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 206, Issue 2, 1998, Pages 126-129

  Sierra, Isabel ^a   Vidal Valverde, Concepción ^a   Kozlowska, Halina ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Faba bean; Lupin; Pea; Riboflavin; Seed development; Thiamin

Indexed keywords

EID: 0001432775     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050227     Document Type: Article

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