Changes in carbonyl compounds in the French bean as a function of cooking and enzyme treatment
- 1 January 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (1) , 133-137
- https://doi.org/10.1021/jf00079a034
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Characterization of Seed Lipoxygenase of Phaseolus vulgaris cv, HaricotJournal of Food Science, 1986
- Changes in lipid components during the development of the french bean seed (Phaseolus vulgaris)Journal of the Science of Food and Agriculture, 1986