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Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
Baojun Xu, Sam K.C. ChangVolume:
110
Year:
2008
Language:
english
Pages:
13
DOI:
10.1016/j.foodchem.2008.01.045
File:
PDF, 187 KB
english, 2008