Effect of different cooking treatments of Mucuna beans on its L-Dopa content;Efecto de diversos tratamientos en la cocción del frijol Mucuna sobre el contenido de L-Dopa

Archivos Latinoamericanos de Nutricion

Volumn 56, Issue 2, 2006, Pages

  Echeverría, Carmen Luz García ^a   Bressani, Ricardo ^a  

^a UNIVERSIDAD DEL VALLE DE GUATEMALA   (Guatemala)

Author keywords

Alkaline cooking (Na, K, Ca); L Dopa; L Dopa elimintation; Mucuna beans

Indexed keywords

MUCUNA;

CALCIUM HYDROXIDE; CAUSTIC AGENT; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; HYDROXIDE; LEVODOPA; POTASSIUM DERIVATIVE; POTASSIUM HYDROXIDE; SODIUM HYDROXIDE; VEGETABLE PROTEIN;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; HEAT; MICROWAVE RADIATION; PH; PLANT SEED; STATISTICAL MODEL; VELVET BEAN;

ANALYSIS OF VARIANCE; CALCIUM HYDROXIDE; CAUSTICS; HEAT; HYDROGEN-ION CONCENTRATION; HYDROXIDES; INDICATORS AND REAGENTS; LEVODOPA; LINEAR MODELS; MICROWAVES; MUCUNA; PLANT PROTEINS; POTASSIUM COMPOUNDS; SEEDS; SODIUM HYDROXIDE;

EID: 33846649560     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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