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Physical, chemical and nutritional characteristics of premature-processed and matured green legumes
Premature green legumes are good sources of nutraceuticals and antioxidants and are consumed as snacks as well as vegetables. They are seasonal and have limited shelf-life. Efforts are provided to prepare shelf-stable green legumes to extend their availability throughout the year. Green legumes from...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2011
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550899/ https://ncbi.nlm.nih.gov/pubmed/23904654 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0299-y |
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