Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts-Reference-Cited by-同舟云学术

Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

Published:2021-01-29 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

Borges-Martínez Eduardo¹,Gallardo-Velázquez Tzayhri¹,Cardador-Martínez Anaberta²,Moguel-Concha Deyanira¹,Osorio-Revilla Guillermo¹,Ruiz-Ruiz Jorge Carlos³,Martínez Cristian Jiménez¹^ORCID

Affiliation:

1. Instituto Politécnico Nacional, Mexico

2. Tecnologico de Monterrey Departamento de Bioingenierías, Mexico

3. Universidad Anáhuac del Mayab, Mexico

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst45920.pdf

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4. Determination of reducing power and metal chelating ability of antioxidant peptides: revisited methods;Canabady-Rochelle L. L. S.;Food Chemistry,2015

5. Effect of instant controlled pressure-drop on the non-nutritional compounds of seeds and sprouts of common black bean (Phaseolus vulgaris L.);Cardador-Martínez A.;Molecules,2020

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