Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds

Nahrung - Food

Volumn 47, Issue 6, 2003, Pages 391-396

  Lisiewska, Zofia ^a   Korus, Anna ^b   Kmiecik, Waldemar ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b NONE

Author keywords

Degree of maturity; Grass pea

Indexed keywords

ACID; AMINO ACID; ASCORBIC ACID; BETA CAROTENE; CALCIUM; CAROTENOID; CHLOROPHYLL; IRON; MAGNESIUM; NITROGEN; PHOSPHORUS; PHYTIC ACID; RIBOFLAVIN; STARCH; SUGAR; SULFUR; THIAMINE;

ALKALINITY; ARTICLE; ASH; CHEMICAL COMPOSITION; DIETARY FIBER; GRASS; HARVEST; MATURITY; NONHUMAN; PEA;

CARBOHYDRATES; DIETARY FIBER; FOOD ANALYSIS; HUMANS; LATHYRUS; MINERALS; NITROGEN; NUTRITIVE VALUE; SEEDS; TIME FACTORS; VITAMINS;

FRAXINUS; LATHYRUS; LATHYRUS SATIVUS; PISUM SATIVUM;

EID: 0346731004     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390088     Document Type: Article

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