Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India
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Title
Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India
Authors
Keywords
Antioxidant activity, Bioactive compounds, <em class=EmphasisTypeItalic >Canavalia</em>, Fermentation, <em class=EmphasisTypeItalic >Rhizopus oligosporus</em>, Seeds
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 11, Pages 3253-3260
Publisher
Springer Nature
Online
2012-09-03
DOI
10.1007/s13197-012-0830-9
References
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