Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference44 articles.
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4. Protein and mineral concentration of portuguese kale (Brassica oleracea var. acephala) related to soil composition;Almeida;Acta Hortic,1996
5. A low protein diet alters gene expression in rat pancreatic islets;Delghingaro-Augusto;J Nutr,2004
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