Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes
Author:
Publisher
Wiley
Subject
Food Science
Reference68 articles.
1. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer
2. ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LENTIL (LENS CULINARIS)
3. POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY
4. Cardiovascular and renal benefits of dry bean and soybean intake
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