Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0387-z.pdf
Reference44 articles.
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4. Boateng J, Verghese M, Walker LT, Ogutu S (2008) Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). LWT Food Sci Technol 41:1541–1547
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