Changes in Amino Acid Composition of African Yam Beans (Sphenostylis stenocarpas) and African Locust Beans (Parkia filicoida) on Cooking
Author:
Publisher
Science Alert
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Link
https://www.scialert.net/fulltext/?doi=pjn.2006.254.256&org=11
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Predictive genotype-phenotype relations using genetic diversity in African yam bean (Sphenostylis stenocarpa (Hochst. ex. A. Rich) Harms);BMC Plant Biology;2021-11-20
2. Morpho-agronomic traits variability, allelic polymorphism and diversity analysis of African yam bean: towards improving utilization and germplasm conservation;Plant Genetic Resources: Characterization and Utilization;2021-04-26
3. Smart Crops for Climate Change and Food Security in Africa;Food Security and Safety;2021
4. African Yam Bean the Choice for Climate Change Resilience: Need for Conservation and Policy;African Handbook of Climate Change Adaptation;2021
5. African Yam Bean the Choice for Climate Change Resilience: Need for Conservation and Policy;African Handbook of Climate Change Adaptation;2020-12-15
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