Work

The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours

Year: 2006

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2005.10.072

Authors: Stefano Comai, Antonella Bertazzo, Lucia Bailoni, Mirella Zancato, Carlo V.L. Costa, Graziella Allegri

Institution: University of Padua

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2146086909

FWCI: 7.323

Cites: 29

Cited by: 167

Related to: 10