Effect of ripening stage and technological treatments on the lipid composition, lipase and lipoxygenase activities of chickpea (Cicer arietinum L.)

Author： Attia R.S. Aman M.E. El-Tabey Shehata A.M. Hamza M.A.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.56, Iss.2, 1996-06, pp. : 123-129

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