Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

• 作者Waldemar Kmiecik; Zofia Lisiewska; Jacek Słupski; Piotr Gębczyński
• 卷第43卷
• 期第10期
• 印刷ISSN0950-5423
• 电子ISSN1365-2621
• 文件大小101.15KB
• 发表时间2008
• DOI10.1111/j.1365-2621.2007.01702.x
• 页码1786-1791