Thermal isomerisation of -N-oxalyl-L- , -diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking

Author: Padmajaprasad V.   Kaladhar M.   Bhat R.V.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.59, Iss.1, 1997-05, pp. : 77-80

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