Stability of amino acids during cooking and processing of sweet potatoes.
作者信息
Purcell A E, Walter W M
出版信息
J Agric Food Chem. 1982 May-Jun;30(3):443-4. doi: 10.1021/jf00111a008.
PMID:7096797
Abstract
摘要
Purcell A E, Walter W M
J Agric Food Chem. 1982 May-Jun;30(3):443-4. doi: 10.1021/jf00111a008.
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