Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas (Cicer arietinum) and Lentils (Lens culinaris)-Reference-Cited by-同舟云学术

Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas (Cicer arietinum) and Lentils (Lens culinaris)

Published:1996-01-01 Issue:6 Volume:44 Page:1526-1530
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ruiz Raquel G.¹,Price Keith R.¹,Arthur A. Eddie¹,Rose Malcolm E.¹,Rhodes Michael J. C.¹,Fenwick Roger G.¹

Affiliation:

1. Food Molecular Biochemistry Department, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom, John Innes Centre, Norwich Research Park, Colney, Norwich NR4 7UH, United Kingdom, and The Open University, Walton Hall, Milton Keynes, MK7 6AA, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950721v

Reference28 articles.

1. Lucerne saponins: IV.—Relationship between their chemical constitution, and haemolytic and antifungal activities

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