Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinumL.) cultivars-Reference-Cited by-同舟云学术

Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinumL.) cultivars

Published:2012-06-14 Issue:1 Volume:64 Page:69-76
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Heiras-Palazuelos Mar J.,Ochoa-Lugo Mirna I.,Gutiérrez-Dorado Roberto,López-Valenzuela José A.,Mora-Rochín Saraid,Milán-Carrillo Jorge,Garzón-Tiznado José A.,Reyes-Moreno Cuauhtémoc

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2012.694854

Reference41 articles.

1. Antioxidant Activity of Grains

2. Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process

3. Analysis of condensed tannins using acidified vanillin

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