Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity

Author:

Grela Eugeniusz R.,Kiczorowska Bożena,Samolińska Wioleta,Matras Jan,Kiczorowski Piotr,Rybiński Wojciech,Hanczakowska Ewa

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference36 articles.

1. United Nations (2014) Resolution adopted by the General Assembly on 20 December 2013, 68/231. International Year of Pulses 2016. A/RES/68/231. http://www.fao.org/pulses-2016/en/

2. Grela E R, Günter KD (1995) Fatty acid composition and tocopherol content of some legume seeds. Anim Feed Sci Technol 52(3):325–331

3. Gemede HF, Ratta N (2014) Antinutritional factors in plant foods: potential health benefits and adverse effects. Int J Nutr Food Sci 3(4):284–289

4. AOAC (2011) Official methods of analysis of AOAC International. 18th Edition, Revision 4, In: Horwitz W, Latimer G.W. Jr. (eds) AOAC International. Gaithersburg, Maryland, USA

5. Goering HK, Van Soest PJ (1970) Forage fiber analysis. USDA Agriculture Handbook 379–381

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