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Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.
The effects of raw, dry heated and pressure cooked samples on total phenolic components and antioxidant activity in commonly consumed field bean, Dolichos lablab L. was investigated. The raw and processed samples were extracted with 70% methanol. Processing of legumes caused decreases in total pheno...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3671044/ https://ncbi.nlm.nih.gov/pubmed/24425975 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0387-z |
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