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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 1996

Volumen: 29

Número: 7

Pages: 617-625

Type: Article

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

Objectifs de Développement Durable

La source de données: Scopus