Total Chemically Available (Free and Intrachain) Lysine and Furosine in Pea, Bean, and Lentil Sprouts-Reference-Cited by-同舟云学术

Total Chemically Available (Free and Intrachain) Lysine and Furosine in Pea, Bean, and Lentil Sprouts

Published:2007-11-01 Issue:25 Volume:55 Page:10275-10280
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rodríguez Carmen¹,Frías Juana¹,Vidal-Valverde Concepción¹,Hernández Amelia¹

Affiliation:

1. Departamento de Nutrición, Bromatología y Toxicología, Universidad de Alcalá, Campus Universitario, 28871-Alcalá de Henares (Madrid), Spain, and Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva, 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072076l

Reference36 articles.

1. Grain legumes—a boon to human nutrition

2. The estimation of the available lysine in animal-protein foods

3. Liquid Chromatographic Determination of the Total Available Free and Intrachain Lysine in Various Foods

4. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas

5. Influence of Hydrolysis, Purification, and Calibration Method on Furosine Determination Using Ion-Pair Reversed-Phase High-Performance Liquid Chromatography

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