Amino acids and in vitro protein digestibility changes in green asparagus (Asparagus officinalis, L.) during growth and processing

  1. López, G.
  2. G, R.
  3. Rincón, F.
  4. Ortuño, J.
  5. Periago, M.J.
  6. Martínez, M.C.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 1996

Volume: 29

Issue: 7

Pages: 617-625

Type: Article

DOI: 10.1016/S0963-9969(96)00072-5 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus