Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

Juliana Naozuka Pedro Vitoriano de Oliveira

Journal of the Brazilian Chemical Society Campinas v. 23, n. 1, p. 156-162, 2012

Campinas 2012

Item não circula. Consulte sua biblioteca.(Acessar)