Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes
Year: 2007
Type: article
Source: Journal of Food Science
Authors: B.J. Xu, S.H. Yuan, S.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: W2115309880