Article ID Journal Published Year Pages File Type
10552784 Journal of Food Composition and Analysis 2012 9 Pages PDF
Abstract
► Antioxidant activity of the raw and processed food legumes. ► Dry heated processes caused smaller loss in antioxidant activity. ► Beneficial information for the food and nutraceutical industry from legume seeds.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.
Authors
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