Neurotoxins in a Vetch Food: Stability to Cooking and Removal of γ-Glutamyl-β-cyanoalanine and β-Cyanoalanine and Acute Toxicity from Common Vetch (Vicia sativa L.) Legumes-Reference-Cited by-同舟云学术

Neurotoxins in a Vetch Food: Stability to Cooking and Removal of γ-Glutamyl-β-cyanoalanine and β-Cyanoalanine and Acute Toxicity from Common Vetch (Vicia sativa L.) Legumes

Published:1997-01-01 Issue:1 Volume:45 Page:189-194
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ressler Charlotte¹,Tatake Jayant G.¹,Kaizer Ellen¹,Putnam Daniel H.¹

Affiliation:

1. Department of Pharmacology, University of Connecticut Health Center, Farmington, Connecticut 06030, and Department of Agronomy and Range Science, University of California, Davis, California 95616

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9603745

Reference25 articles.

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