Thermal isomerisation of beta-N-oxalyl-L-alpha, beta-diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking
1997
Padmajaprasad, V. | Kaladhar, M. | Bhat, R.V. (National Institute of Nutrition, Indian Council of Medical Research, P.O. Jamai Osmania, Hyderabad-500 007 (India))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 77-80
Other Subjects
Systeme nerveux; Isomerisation; Legumineuse a grains; Tratamiento termico; Coccion; Isomerizacion
Language
English
Note
21 ref.
1997-08-15
AGRIS AP
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