A carregar...
Cooking with EDTA reduces nutritional value of Vicia faba beans
Ethylenediamine terta-acetic acid (EDTA) used to accelerate the cooking process of Vicia (V. faba) beans. In this study, the effect of cooking with EDTA on the nutritional value of V. faba beans was addressed. Water contents, total proteins, lipids, carbohydrates, minerals and amino acids were deter...
Na minha lista:
| Publicado no: | Biotechnol Rep (Amst) |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6412068/ https://ncbi.nlm.nih.gov/pubmed/30899682 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.btre.2019.e00322 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|