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Cassava cyanogens and free amino acids in raw and cooked leaves

Delphin Diasolua Ngudi (UGent) , Yu-Haey Kuo (UGent) and Fernand Lambein (UGent)
(2003) FOOD AND CHEMICAL TOXICOLOGY. 41(8). p.1193-1197
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Keywords
Manihot esculenta, konzo, cyanogens, upper motoneurone disease, cassava leaves, non-protein amino acid, food safety, CONSUMPTION, CYANIDE, QUALITY, FOOD

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Citation

Please use this url to cite or link to this publication:

Chicago
Diasolua Ngudi, Delphin, Yu-Haey Kuo, and Fernand Lambein. 2003. “Cassava Cyanogens and Free Amino Acids in Raw and Cooked Leaves.” Food and Chemical Toxicology 41 (8): 1193–1197.
APA
Diasolua Ngudi, D., Kuo, Y.-H., & Lambein, F. (2003). Cassava cyanogens and free amino acids in raw and cooked leaves. FOOD AND CHEMICAL TOXICOLOGY, 41(8), 1193–1197.
Vancouver
1.
Diasolua Ngudi D, Kuo Y-H, Lambein F. Cassava cyanogens and free amino acids in raw and cooked leaves. FOOD AND CHEMICAL TOXICOLOGY. 2003;41(8):1193–7.
MLA
Diasolua Ngudi, Delphin, Yu-Haey Kuo, and Fernand Lambein. “Cassava Cyanogens and Free Amino Acids in Raw and Cooked Leaves.” FOOD AND CHEMICAL TOXICOLOGY 41.8 (2003): 1193–1197. Print.
@article{346893,
  author       = {Diasolua Ngudi, Delphin and Kuo, Yu-Haey and Lambein, Fernand},
  issn         = {0278-6915},
  journal      = {FOOD AND CHEMICAL TOXICOLOGY},
  keyword      = {Manihot esculenta,konzo,cyanogens,upper motoneurone disease,cassava leaves,non-protein amino acid,food safety,CONSUMPTION,CYANIDE,QUALITY,FOOD},
  language     = {eng},
  number       = {8},
  pages        = {1193--1197},
  title        = {Cassava cyanogens and free amino acids in raw and cooked leaves},
  url          = {http://dx.doi.org/10.1016/S0278-6915(03)00111-X},
  volume       = {41},
  year         = {2003},
}

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