Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing

Published 2008 View Full Article

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Title
Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 11, Pages 1971-1978
Publisher
Wiley
Online
2008-10-15
DOI
10.1111/j.1365-2621.2008.01800.x

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