Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (<i>Vicia faba</i> L.) Leaves and Seeds.

Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds.

Duan, Shu-Cheng; Kwon, Soon-Jae; Eom, Seok-Hyun.

Afiliación

Duan SC; Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.
Kwon SJ; Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Korea.
Eom SH; Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea.

Antioxidants (Basel) ; 10(8)2021 Jul 28.

Article en En | MEDLINE | ID: mdl-34439455