Thermal isomerisation of β-N-oxalyl-L-α, β-diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking

Food Chemistry

Volumn 59, Issue 1, 1997, Pages 77-80

  Padmajaprasad, V ^a   Kaladhar, M ^a   Bhat, Ramesh V ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

[No Author keywords available]

Indexed keywords

NEUROTOXIN; OXALYLDIAMINOPROPIONIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CONFORMATION; COOKING; HEAT TREATMENT; ISOMERISM; LATHYRISM; PLANT SEED; TEMPERATURE SENSITIVITY; TIME;

EID: 0031149002     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00166-5     Document Type: Article

References (21)

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