Modeling and optimization of bioactive compounds from chickpea seeds (Cicer arietinum L)
Author:
Affiliation:
1. Department of Organic-technological Sciences, Faculty of Technology, University of Nis, Leskovac, Serbia
2. Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Belgrade, Republic of Serbia
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Informa UK Limited
Subject
Filtration and Separation,Process Chemistry and Technology,General Chemical Engineering,General Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/01496395.2018.1520720
Reference30 articles.
1. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas
2. Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review
3. Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process
4. A modified QuEChERS method as sample treatment before the determination of isoflavones in foods by ultra-performance liquid chromatography–triple quadrupole mass spectrometry
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