Free aminoacids in vegetal species from Center-south of Cameroon
Written by sctunisie no commentsThe presence of essential amino-acids in the leaves of vegetables is an important factor when appreciating the quality of these vegetables. The study of free amino-acids in vegetal species with edible leaves appears then to be important in the choice of a vegetable. This is the purpose of this article which is about the quantitative analysis of free amino-acids in leaves of twelve edible plants.
D. Tombet
Pages 481-485
