The phenolic profile of pea (Pisum sativum): a phytochemical and pharmacological overview-Reference-Cited by-同舟云学术

The phenolic profile of pea (Pisum sativum): a phytochemical and pharmacological overview

Published:2018-08-07 Issue:1 Volume:18 Page:173-198
ISSN:1568-7767
Container-title:Phytochemistry Reviews
language:en
Short-container-title:Phytochem Rev

Author:

Fahim John Refaat,Attia Eman Zekry,Kamel Mohamed Salah

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11101-018-9586-9.pdf

Reference98 articles.

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2. Agboola S, Mofolasayo OA, Watts BM, Aluko RE (2010) Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols. Food Res Int 43:582–588

3. Amarowicz R, Troszyńska A (2003) Antioxidant activity of extract of pea and its fractions of low molecular phenolics and tannins. Pol J Food Nutr Sci 12(53):10–15

4. Amarowicz R, Karamac M, Weidner S (2001) Antioxidant activity of phenolic fraction of pea (Pisum sativum). Czech J Food Sci 19:139–142

5. Arman M (2011) LC-ESI-MS characterization of phytoalexins induced in chickpea and pea tissues in response to a biotic elicitor of Hypnea musciformis (red algae). Nat Prod Res 25:1352–1360

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