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1 Ergebnisse
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Cooking with EDTA reduces nutritional value of Vicia faba b..:
El-Naggar, Sabry Ali
;
El-Said, Karim Samy
;
Othman, Samir
...
Biotechnology Reports. 22 (2019) - p. e00322 , 2019
Link:
https://doi.org/10.1016/j.btre.2019.e00322
RT Journal T1
Cooking with EDTA reduces nutritional value of Vicia faba beans
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.btre.2019.e00322&Exemplar=1&LAN=DE A1 El-Naggar, Sabry Ali A1 El-Said, Karim Samy A1 Othman, Samir A1 Mansour, Fotouh A1 Kabil, Doaa Ibrahim A1 Khairy, Mostafa Hossam PB Elsevier BV YR 2019 SN 2215-017X JF Biotechnology Reports VO 22 SP e00322 LK http://dx.doi.org/https://doi.org/10.1016/j.btre.2019.e00322 DO https://doi.org/10.1016/j.btre.2019.e00322 SF ELIB - SuUB Bremen
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