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Literature DB >> 7096797

Stability of amino acids during cooking and processing of sweet potatoes.

Abstract

Entities: Species

Substances：
Amino Acids

Year: 1982 PMID： 7096797 DOI： 10.1021/jf00111a008

Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279

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1 in total

Authors: Yung-Chang Lai; Che-Lun Huang; Chin-Feng Chan; Ching-Yi Lien; Wayne C Liao
Journal: J Food Sci Technol Date: 2011-07-15 Impact factor: 2.701

1 in total