Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1171-1176

  Słupski, Jacek ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Canning; Cooking; Immature bean seeds

Indexed keywords

ARGININE; ASPARTIC ACID; GLUTAMIC ACID; GLYCINE; ISOLEUCINE; LEUCINE; LYSINE; PHENYLALANINE; PROLINE; SERINE; THREONINE; TYROSINE; VALINE;

ARTICLE; CANNED FOOD; COOKING; CULTIVAR; FOOD COMPOSITION; FOOD INTAKE; PHASEOLUS VULGARIS; PLANT SEED;

PHASEOLUS VULGARIS;

EID: 77949541013     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.066     Document Type: Article

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