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Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
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Non-protein amino acids and food safety
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Non-protein amino acids in edible lentil and garden pea seedlings.
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Identification and quantification of natural isoxazolinone compounds by capillary zone electrophoresis.
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Amino acids in seeds and seedlings of the genus Lens.
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Reduction efficiency of the neurotoxin beta-ODAP in low-toxin varieties of Lathyrus sativus seeds by solid state fermentation with Aspergillus oryzae and Rhizopus microsporus var chinensis.
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Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers.