Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products ; Belgium
peer reviewed
| Verfasser: | |
|---|---|
| Dokumenttyp: | journal article |
| Erscheinungsdatum: | 2022 |
| Verlag/Hrsg.: |
Elsevier
|
| Schlagwörter: | Life sciences / Food science / Sciences du vivant / Sciences des denrées alimentaires |
| Sprache: | Englisch |
| Permalink: | https://search.fid-benelux.de/Record/base-29366413 |
| Datenquelle: | BASE; Originalkatalog |
| Powered By: | BASE |
| Link(s) : | https://orbi.uliege.be/handle/2268/268560 |
