Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions (1996)
- Authors:
- USP affiliated authors: LAJOLO, FRANCO MARIA - FCF ; MARQUEZ, URSULA MARIA LANFER - FCF
- Unidade: FCF
- Subjects: ANÁLISE DE ALIMENTOS; BIOQUÍMICA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- Volume/Número/Paginação/Ano: v.55, n.2 , p.179-84, 1996
-
ABNT
LANFER MARQUEZ, Úrsula Maria e BARROS, R M C e LAJOLO, Franco Maria. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, v. 55, n. 2 , p. 179-84, 1996Tradução . . Acesso em: 03 nov. 2024. -
APA
Lanfer Marquez, Ú. M., Barros, R. M. C., & Lajolo, F. M. (1996). Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, 55( 2 ), 179-84. -
NLM
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 nov. 03 ] -
Vancouver
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 nov. 03 ] - Advances in bean research. Chemistry , nutrition , technology
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