Effect of germination on legume phenolic compounds and their antioxidant activity

Author:

López-Amorós M.L.,Hernández T.,Estrella I.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Nutrient composition of raw cooked canned and sprouted legumes;Agustin,1989

2. Beta-carotene alpha-tocoferol and gamma-tocoferol contents in dry legumes. Influence of cooking;Atienza;Food Science and Technology International,1999

3. Dietary flavonoids protect lipoproteins from oxidation and attenuate the development of atherosclerosis;Aviram,2000

4. Effect of germination, under different environmental conditions, on saponins, phytic acid and tannins in lentils (Lens culinaris);Ayet;Journal of the Science of Food and Agriculture,1997

5. Photodiode array detection for elucidation of the structure of phenolic compounds;Bartolomé;Journal of Chromatography A,1993

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