Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba var major) depending on cultivar and degree of maturity

Kmiecik, W.; Lisiewska, Z.; Gebczynski, P.

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba var major) depending on cultivar and degree of maturity

1999

Kmiecik, W. | Lisiewska, Z. | Gebczynski, P. (Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 3 Podluzna Street, 30-239 Krakow (Poland))

AGROVOC Keywords

acide aspartique acide glutamique acido aspartico alanina alanine amino acids aspartic acid cistina cosecha cultivars cystine faba beans glutamic acid haba harvesting methionine metionina preservation processed products productos procesados variedades varieties vicia faba

Bibliographic information

Published in

Journal of the Science of Food and Agriculture (United Kingdom)

Volume 79 Issue 4

Pagination

pp. 555-560

Other Subjects

Acido glutamico; Produit transforme; Aminoacidos; Feve; Recolte; Variete; Acide amine; Preservacion

Language

English

Note

22 ref.

In AGRIS since: 1999-08-15

Format: AGRIS AP

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Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba var major) depending on cultivar and degree of maturity

1999

AGROVOC Keywords

Bibliographic information