Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing-Reference-Cited by-同舟云学术

Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

Published:2011-12 Issue:3 Volume:129 Page:974-981
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Baojun,Chang Sam K.C.

Funder

USDA-CSREES-CGP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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