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

标题
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 110, Issue 1, Pages 1-13
出版商
Elsevier BV
发表日期
2008-03-11
DOI
10.1016/j.foodchem.2008.01.045

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