Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 110, Issue 1, Pages 1-13
Publisher
Elsevier BV
Online
2008-03-11
DOI
10.1016/j.foodchem.2008.01.045

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.