Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries-Reference-Cited by-同舟云学术

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

Published:2010-08 Issue:3 Volume:121 Page:682-690
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kalogeropoulos Nick,Chiou Antonia,Ioannou Maria,Karathanos Vaios T.,Hassapidou Maria,Andrikopoulos Nikolaos K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Legumes as a source of natural antioxidants;Amarowicz;European Journal of Lipid Science and Technology,2008

5. Pulses and lipaemia, short- and long-term effect: Potential in the prevention of cardiovascular disease;Anderson;British Journal of Nutrition,2002

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