Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension

Published 2012 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 133, Issue 1, Pages 156-162

Publisher

Elsevier BV

Online

2012-01-18

DOI

10.1016/j.foodchem.2012.01.011

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FOOD CHEMISTRY

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Protocol

Reagent

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