Work

Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

Year: 2008

Type: article

Authors: Zofia Lisiewska, Jacek Słupski, W. Kmiecik, Piotr Gębczyński

Institution: University of Agriculture in Krakow

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W164156347

FWCI: 1.189

Cites: 21

Cited by: 9

Related to: 10