Antioxidant Properties of Aroma Compounds Isolated from Soybeans and Mung Beans
Author:
Affiliation:
1. Department of Environmental Toxicology, University of California at Davis, One Shields Avenue, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf000442u
Reference23 articles.
1. ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF EVERLASTING PEA, FABA BEAN AND BROAD BEAN
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