| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552749 | Journal of Food Composition and Analysis | 2013 | 6 Pages |
Abstract
⺠We analyze phenolic compound content of 10 fresh fava bean varieties. ⺠We observed considerable variation in their total phenolic and tannin content. ⺠The results revealed a clear influence of the variety on phenolic composition. ⺠Four varieties showed interesting results to be used as functional foods for human consumption.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cecilia Baginsky, Álvaro Peña-Neira, Alejandro Cáceres, Teresa Hernández, Isabel Estrella, Héctor Morales, Ricardo Pertuzé,