Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours

✍ Scribed by Siah, Siem; Wood, Jennifer A.; Agboola, Samson; Konczak, Izabela; Blanchard, Christopher L.

• Book ID: 121003719
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 522 KB
• Volume: 142
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.07.068