Thermal isomerisation of beta-N-oxalyl-L-alpha, beta-diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking

Padmajaprasad, V.; Kaladhar, M.; Bhat, R.V.

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关键词

andhra pradesh cooking cuisson grain legumes heat treatment isomerization lathyrus sativus leguminosas de grano nervous system neurotoxins sistema nervioso toxinas toxine toxins traitement thermique

书目信息

发表于

Food Chemistry (United Kingdom)

卷 59 期 1

页码

pp. 77-80

其它主题

Systeme nerveux; Isomerisation; Legumineuse a grains; Tratamiento termico; Coccion; Isomerizacion

语言

英语

注释

21 ref.

自何时收录于AGRIS: 1997-08-15

格式: AGRIS AP

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Thermal isomerisation of beta-N-oxalyl-L-alpha, beta-diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking

1997

AGROVOC关键词

书目信息