CHEMICAL MODIFICATION OF PROTEINS .9. NUTRITIVE EVALUATION OF SUCCINYLATED FABA BEAN PROTEINS (VICIA-FABA L)

被引：0

作者：

PROLL, J

SCHWENKE, KD

机构：

来源：

NAHRUNG-FOOD | 1983年 / 27卷 / 03期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：K9 / K11

页数：3

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[31] GLYCERIC ACID IN BROAD BEAN (VICIA-FABA L)
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