Proximate chemical composition and protein characterization of the buckwheat cultivated in Italy
1994
Bonafaccia, G. | Acquistucci, R. (National Institute of Nutrition, Rome (Italy)) | Luthar, Z. (University of Ljubljana, Biotehnical Faculty, Ljubljana (Slovenia). Agronomy Dept.)
In this study, samples of buckwheat from various regions of Italy were analysed. In addition to the basic chemical composition, the protein fractions were studied for a possible characterization of the varieties cultivated in Italy. The analyses carried out did not present characteristic protein electrophoretic bands, but showed that there were greater differences within domestic varieties than among them. The approximate chemical composition of the buckwheat studied indicates that varieties cultivated in Italy do not differ much from varieties cultivated in other countries of Europe.
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Эту запись предоставил University of Ljubljana