| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10545087 | Food Chemistry | 2005 | 6 Pages |
Abstract
The analysis of TIA, in rapeseed and radish seeds, in four-day sprouts and in these sprouts after thermal treatment, showed that only thermal processes caused complete disappearance this activity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Juana Frias, Henryk ZieliÅski, Mariusz K. PiskuÅa, Halina KozÅowska, Concepción Vidal-Valverde,