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Padmajaprasad et al., 1997. Food Chem., 59 (1): 77-80
Document reference
Padmajaprasad, V. ; Kaladhar, M. ; Bhat, R. V., 1997. Thermal isomerisation of β-N-oxalyl-L-α, β-diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking. Food Chem., 59 (1): 77-80
