Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
Year: 2008
Type: article
Source: Food Chemistry
Authors: Baojun Xu, Sam K.C. Chang
Institutions: Dalian University, North Dakota State University
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W1983841112