Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

Published 2010 View Full Article

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Journal

FOOD CHEMISTRY

Volume 121, Issue 3, Pages 682-690

Publisher

Elsevier BV

Online

2010-01-08

DOI

10.1016/j.foodchem.2010.01.005

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FOOD CHEMISTRY

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