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. 2024 Feb 13;21:101219. doi: 10.1016/j.fochx.2024.101219

Fig. 1.

Fig. 1

The changes in amino acid content in rapeseed meal during roasting. Asp, Aspartic acid; Gly, Glycine acid; Ile, l-isoleucine acid; Thr, Threonine acid; Ala, Alanine acid; Leu, Leucine acid; Ser, Serine acid; Cys, Cysteine acid; Tyr, Tyrosine acid; Glu, Glutamate acid; Val, Valine acid; Phe, Phenylalanine acid; Pro, Proline acid; Met, Methionine acid; Arg, Arginine acid; Lys, Lysine acid.