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Hülsenfrüchte

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Lebensmittelchemie

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Abstract

Reife Samen von Pflanzen aus der Familie Fabaceae dienen unter der Sammelbezeichnung „Hülsenfrüchte“ oder „Leguminosen“ der menschlichen Ernährung. Halbreife Erbsen und Bohnen rechnen dagegen zum Gemüse (cf. Kapitel 17). Über die Produktion der wichtigsten Hülsenfrüchte informiert Tab. 16.1

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© 2008 Springer-Verlag Berlin Heidelberg

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(2008). Hülsenfrüchte. In: Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-73202-0_17

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