Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine in Vicia faba L.

1. Cardador-Martínez, A.
2. Maya-Ocaña, K.
3. Ortiz-Moreno, A.
4. Herrera-Cabrera, B.E.
5. Dávila-Ortiz, G.
6. Múzquiz, M.
7. Martín-Pedrosa, M.
8. Burbano, C.
9. Cuadrado, C.
10. Jiménez-Martínez, C.