Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food quality 2012-12, Vol.35 (6), p.419-428
Hauptverfasser: Cardador‐Martínez, Anaberta, Maya‐Ocaña, Karina, Ortiz‐Moreno, Alicia, Herrera‐Cabrera, Braulio E., Dávila‐Ortiz, G., Múzquiz, Mercedes, Martín‐Pedrosa, Mercedes, Burbano, Carmen, Cuadrado, Carmen, Jiménez‐Martínez, Cristian
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 428
container_issue 6
container_start_page 419
container_title Journal of food quality
container_volume 35
creator Cardador‐Martínez, Anaberta
Maya‐Ocaña, Karina
Ortiz‐Moreno, Alicia
Herrera‐Cabrera, Braulio E.
Dávila‐Ortiz, G.
Múzquiz, Mercedes
Martín‐Pedrosa, Mercedes
Burbano, Carmen
Cuadrado, Carmen
Jiménez‐Martínez, Cristian
description
doi_str_mv 10.1111/jfq.12006
format Article
fullrecord <record><control><sourceid>crossref</sourceid><recordid>TN_cdi_crossref_primary_10_1111_jfq_12006</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_1111_jfq_12006</sourcerecordid><originalsourceid>FETCH-LOGICAL-c746-a0ee3168c951fb5cdc150822f8b2488f7fec7d8ceb1826f13506680f2ea33eb63</originalsourceid><addsrcrecordid>eNotkM9KxDAQxoMoWFcPvkGuwnbN_2aPWnZVKAiy7LWkaWKz1GRtitibj-Az-iS21TnMfAzfDB8_AK4xWuGxbg_2fYUJQuIEJDhjPGWcZ6cgQZiJdM2IPAcXMR4QopwjloBhY63RPQwWvgQVe-dfofI1vA-unXTwsG8MzIPvjZ9te6edN8tp9THL2V_An69vumRjr10z1F34HI6N8UOrWuUnl_NwD8cDBa2qFCwuwZlVbTRX_3MBdtvNLn9Mi-eHp_yuSHU2RlbIGIqF1GuObcV1rTFHkhArK8KktNmYPqulNhWWRFhMORJCIkuMotRUgi7Azd9b3YUYO2PLY-feVDeUGJUTsnJEVs7I6C8wAWCF</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>EBSCOhost Business Source Complete</source><source>Access via Wiley Online Library</source><creator>Cardador‐Martínez, Anaberta ; Maya‐Ocaña, Karina ; Ortiz‐Moreno, Alicia ; Herrera‐Cabrera, Braulio E. ; Dávila‐Ortiz, G. ; Múzquiz, Mercedes ; Martín‐Pedrosa, Mercedes ; Burbano, Carmen ; Cuadrado, Carmen ; Jiménez‐Martínez, Cristian</creator><creatorcontrib>Cardador‐Martínez, Anaberta ; Maya‐Ocaña, Karina ; Ortiz‐Moreno, Alicia ; Herrera‐Cabrera, Braulio E. ; Dávila‐Ortiz, G. ; Múzquiz, Mercedes ; Martín‐Pedrosa, Mercedes ; Burbano, Carmen ; Cuadrado, Carmen ; Jiménez‐Martínez, Cristian</creatorcontrib><identifier>ISSN: 0146-9428</identifier><identifier>EISSN: 1745-4557</identifier><identifier>DOI: 10.1111/jfq.12006</identifier><language>eng</language><ispartof>Journal of food quality, 2012-12, Vol.35 (6), p.419-428</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c746-a0ee3168c951fb5cdc150822f8b2488f7fec7d8ceb1826f13506680f2ea33eb63</citedby><cites>FETCH-LOGICAL-c746-a0ee3168c951fb5cdc150822f8b2488f7fec7d8ceb1826f13506680f2ea33eb63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Cardador‐Martínez, Anaberta</creatorcontrib><creatorcontrib>Maya‐Ocaña, Karina</creatorcontrib><creatorcontrib>Ortiz‐Moreno, Alicia</creatorcontrib><creatorcontrib>Herrera‐Cabrera, Braulio E.</creatorcontrib><creatorcontrib>Dávila‐Ortiz, G.</creatorcontrib><creatorcontrib>Múzquiz, Mercedes</creatorcontrib><creatorcontrib>Martín‐Pedrosa, Mercedes</creatorcontrib><creatorcontrib>Burbano, Carmen</creatorcontrib><creatorcontrib>Cuadrado, Carmen</creatorcontrib><creatorcontrib>Jiménez‐Martínez, Cristian</creatorcontrib><title>Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L</title><title>Journal of food quality</title><issn>0146-9428</issn><issn>1745-4557</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNotkM9KxDAQxoMoWFcPvkGuwnbN_2aPWnZVKAiy7LWkaWKz1GRtitibj-Az-iS21TnMfAzfDB8_AK4xWuGxbg_2fYUJQuIEJDhjPGWcZ6cgQZiJdM2IPAcXMR4QopwjloBhY63RPQwWvgQVe-dfofI1vA-unXTwsG8MzIPvjZ9te6edN8tp9THL2V_An69vumRjr10z1F34HI6N8UOrWuUnl_NwD8cDBa2qFCwuwZlVbTRX_3MBdtvNLn9Mi-eHp_yuSHU2RlbIGIqF1GuObcV1rTFHkhArK8KktNmYPqulNhWWRFhMORJCIkuMotRUgi7Azd9b3YUYO2PLY-feVDeUGJUTsnJEVs7I6C8wAWCF</recordid><startdate>201212</startdate><enddate>201212</enddate><creator>Cardador‐Martínez, Anaberta</creator><creator>Maya‐Ocaña, Karina</creator><creator>Ortiz‐Moreno, Alicia</creator><creator>Herrera‐Cabrera, Braulio E.</creator><creator>Dávila‐Ortiz, G.</creator><creator>Múzquiz, Mercedes</creator><creator>Martín‐Pedrosa, Mercedes</creator><creator>Burbano, Carmen</creator><creator>Cuadrado, Carmen</creator><creator>Jiménez‐Martínez, Cristian</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201212</creationdate><title>Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L</title><author>Cardador‐Martínez, Anaberta ; Maya‐Ocaña, Karina ; Ortiz‐Moreno, Alicia ; Herrera‐Cabrera, Braulio E. ; Dávila‐Ortiz, G. ; Múzquiz, Mercedes ; Martín‐Pedrosa, Mercedes ; Burbano, Carmen ; Cuadrado, Carmen ; Jiménez‐Martínez, Cristian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c746-a0ee3168c951fb5cdc150822f8b2488f7fec7d8ceb1826f13506680f2ea33eb63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cardador‐Martínez, Anaberta</creatorcontrib><creatorcontrib>Maya‐Ocaña, Karina</creatorcontrib><creatorcontrib>Ortiz‐Moreno, Alicia</creatorcontrib><creatorcontrib>Herrera‐Cabrera, Braulio E.</creatorcontrib><creatorcontrib>Dávila‐Ortiz, G.</creatorcontrib><creatorcontrib>Múzquiz, Mercedes</creatorcontrib><creatorcontrib>Martín‐Pedrosa, Mercedes</creatorcontrib><creatorcontrib>Burbano, Carmen</creatorcontrib><creatorcontrib>Cuadrado, Carmen</creatorcontrib><creatorcontrib>Jiménez‐Martínez, Cristian</creatorcontrib><collection>CrossRef</collection><jtitle>Journal of food quality</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cardador‐Martínez, Anaberta</au><au>Maya‐Ocaña, Karina</au><au>Ortiz‐Moreno, Alicia</au><au>Herrera‐Cabrera, Braulio E.</au><au>Dávila‐Ortiz, G.</au><au>Múzquiz, Mercedes</au><au>Martín‐Pedrosa, Mercedes</au><au>Burbano, Carmen</au><au>Cuadrado, Carmen</au><au>Jiménez‐Martínez, Cristian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L</atitle><jtitle>Journal of food quality</jtitle><date>2012-12</date><risdate>2012</risdate><volume>35</volume><issue>6</issue><spage>419</spage><epage>428</epage><pages>419-428</pages><issn>0146-9428</issn><eissn>1745-4557</eissn><doi>10.1111/jfq.12006</doi><tpages>10</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0146-9428
ispartof Journal of food quality, 2012-12, Vol.35 (6), p.419-428
issn 0146-9428
1745-4557
language eng
recordid cdi_crossref_primary_10_1111_jfq_12006
source Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; EBSCOhost Business Source Complete; Access via Wiley Online Library
title Effect of Roasting and Boiling on the Content of Vicine, Convicine and L ‐3,4‐dihydroxyphenylalanine in V icia faba L
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T18%3A09%3A38IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-crossref&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20Roasting%20and%20Boiling%20on%20the%20Content%20of%20Vicine,%20Convicine%20and%20L%20%E2%80%903,4%E2%80%90dihydroxyphenylalanine%20in%20V%20icia%20faba%20L&rft.jtitle=Journal%20of%20food%20quality&rft.au=Cardador%E2%80%90Mart%C3%ADnez,%20Anaberta&rft.date=2012-12&rft.volume=35&rft.issue=6&rft.spage=419&rft.epage=428&rft.pages=419-428&rft.issn=0146-9428&rft.eissn=1745-4557&rft_id=info:doi/10.1111/jfq.12006&rft_dat=%3Ccrossref%3E10_1111_jfq_12006%3C/crossref%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true