| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541500 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Phenolics, saponins and phytate of two common beans and two soybeans. ⺠Antiproliferative and cellular antioxidant properties as affected by cooking. ⺠Cooking decreased the content of phenolics, saponins and phytic acid. ⺠Cooking reduced antiproliferative and cellular antioxidant capacities of beans.
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Authors
Baojun Xu, Sam K.C. Chang,