Effect of processing on the content of β-N-oxalyl-α, β-diaminopropionic acid (gb-ODAP) in grass pea (Lathyrus sativus) seeds and flour as determined by flow injection analysis
- 30 June 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 62 (2) , 233-237
- https://doi.org/10.1016/s0308-8146(97)00137-4
Abstract
No abstract availableKeywords
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