Effect of processing on the content of β-N-oxalyl-L-α,β-diamino propionic acid(β-ODAP) in grass pea(Lathyrus sativus) seeds and flour as determined by flow injection analysis

查看全文 作　　者：Akalu G; Johansson G; Nair B M 出　　处：《Food Chemistry》索引1998年第62卷第2期,共0页