Zusammenfassung
Reife Samen von Pflanzen aus der Familie Fabaceae dienen unter der Sammelbezeichnung „Hülsenfrüchte“ oder „Leguminosen“ der menschlichen Ernährung.* Über die Produktion der wichtigsten Hülsenfrüchte informiert Tab. 16.1.
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© 1985 Springer-Verlag Berlin Heidelberg
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Belitz, HD., Grosch, W. (1985). Hülsenfrüchte. In: Lehrbuch der Lebensmittelchemie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08310-9_17
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DOI: https://doi.org/10.1007/978-3-662-08310-9_17
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