Effect of technological processing and maturity stage of seeds on the content and speciation of phosphorus and trace elements in peas

Food Chemistry

Volumn 87, Issue 3, 2004, Pages 423-432

  Koplík, Richard ^a   Komínková, Jana ^a   Borková, Markéta ^a   Mestek, Oto ^a   Kvasnička, František ^a   Suchánek, Miloslav ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Element species; Inductively coupled plasma mass spectrometry; Pea; Phosphorus; Size exclusion chromatography; Trace metals

Indexed keywords

COBALT; COPPER; IRON; MANGANESE; MOLYBDENUM; NICKEL; PHOSPHORUS; TRACE ELEMENT; WATER; ZINC;

ARTICLE; BOILER; FOOD COMPOSITION; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FRUIT RIPENING; GEL PERMEATION CHROMATOGRAPHY; MASS SPECTROMETRY; MATURITY; MOLECULAR WEIGHT; PEA; SEED MORPHOLOGY;

PISUM SATIVUM;

EID: 2442556245     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.016     Document Type: Article

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