Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

标题
Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods
作者
关键词
-
出版物
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 24, Issue 7, Pages 935-943
出版商
Elsevier BV
发表日期
2011-04-16
DOI
10.1016/j.jfca.2011.04.001

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now