Comparison of amino acid content and protein quality in raw broccoli and in broccoli after technological and culinary processing

Journal of Food Processing and Preservation

Volumn 34, Issue SUPPL. 2, 2010, Pages 639-652

  Kmiecik, Waldemar ^a   SŁUpski, Jacek ^a   Lisiewska, Zofia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA OLERACEA VAR. ITALICA;

EID: 77953498290     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00422.x     Document Type: Article

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