Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS
Naozuka, Juliana, Oliveira, Pedro V.Volume:
23
Journal:
Journal of the Brazilian Chemical Society
DOI:
10.1590/S0103-50532012000100022
Date:
January, 2012
File:
PDF, 1.09 MB
2012