✦ LIBER ✦
Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, andin vitrodigestion process
✍ Scribed by H. Gul Akillioglu; Sibel Karakaya
- Publisher
- The Korean Society of Food Science and Technology
- Year
- 2010
- Tongue
- English
- Weight
- 588 KB
- Volume
- 19
- Category
- Article
- ISSN
- 1226-7708
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