Work

Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours

Year: 2013

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2013.07.068

Authors: Siem Siah, Jennifer A. Wood, Samson Agboola, Izabela Konczak, Christopher L. Blanchard

Institutions: Commonwealth Scientific and Industrial Research Organisation, Charles Sturt University, New South Wales Department of Primary Industries

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Grains Research and Development Corporation

Award: G4230558091

OpenAlex ID: W2012898710

FWCI: 2.201

Cites: 38

Cited by: 113

Related to: 10