COMPARISON OF AMINO ACID CONTENT AND PROTEIN QUALITY IN RAW BROCCOLI AND IN BROCCOLI AFTER TECHNOLOGICAL AND CULINARY PROCESSING

• 作者WALDEMAR KMIECIK; JACEK SŁUPSKI; ZOFIA LISIEWSKA
• 卷第34卷
• 印刷ISSN0145-8892
• 电子ISSN1745-4549
• 文件大小78.35KB
• 发表时间2010
• DOI10.1111/j.1745-4549.2009.00422.x
• 页码639-652