Effect of roasting and boiling on the content of vicine, convicine and L-3,4-dihydroxyphenylalanine in Vicia faba L

by Cardador-Martínez, A., Maya-Ocaña, K., Ortiz-Moreno, A., Herrera-Cabrera, B. E., Dávila-Ortiz, G., Muzquiz, M., Martín-Pedrosa, M., Burbano, C., Cuadrado, C., Jiménez-Martínez, C.
Published 2012

Effect of roasting and boiling on the content of vicine, convicine and L-3,4-dihydroxyphenylalanine in Vicia faba L

by Cardador-Martínez, A., Maya-Ocaña, K., Ortiz-Moreno, A., Herrera-Cabrera, B. E., Dávila-Ortiz, G., Muzquiz, M., Martín Pedrosa, María Mercedes, Burbano, C., Cuadrado Hoyos, María Carmen, Jiménez-Martínez, C.
Published 2012