Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours.
Food Chem
; 142: 461-8, 2014 Jan 01.
Article
in En
| MEDLINE
| ID: mdl-24001866
Full text:
1
Database:
MEDLINE
Main subject:
Phenols
/
Plant Extracts
/
Cooking
/
Vicia faba
/
Antioxidants
Language:
En
Journal:
Food Chem
Year:
2014
Type:
Article
Affiliation country:
Australia