Effect of Cooking and Amino Acid Supplementation on the Nutritive Value of Lentils (Lens Culinaris M.)

于Recent advances of research in antinutritional factors in legume seeds
著者：
G.P. Savage Department of Biochemistry, Lincoln College, University of Canterbury, New Zealand

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and
S.K. Scott Department of Biochemistry, Lincoln College, University of Canterbury, New Zealand

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类型:
章节
Page Range:
243–248
DOI:
https://doi.org/10.1163/9789004684690_047

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