Résultats pour : "acide aminé libre"

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins. Hue Clotilde, Günata Ziya, Breysse A., Davrieux Fabrice, Boulanger Renaud, Sauvage François-Xavier. 2016. Food Chemistry, 192 : 958-964.

Protein quality of amaranth grains cultivated in Ethiopia as affected by popping and fermentation. Amare Endale, Mouquet-Rivier Claire, Servent Adrien, Morel Gilles, Adish Abdulaziz, Desse Haki Guletat. 2015. Food and Nutrition Sciences, 6 (1) : 38-48.

Molecular bacterial characterization and free amino acids composition in Ivorian traditional fermented fish produced by two methods. Kouakou Amenan Clémentine, N'Guessan Kouadio Florent, Durand Noël, Thomas Dadier A., Montet Didier, Koffi Djè Marcellin. 2012. Fisheries Science, 78 (5) : 1125-1136.

Changes in growth, proteins and free amino acids of developing seed and pod of fenugreek. Sauvaire Y., Girardon P., Baccou J.C., Risterucci Ange-Marie. 1984. Phytochemistry, 23 (3) : 479-486.