Nutritional quality, phenolics, and antioxidant capacity of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 11 Vol. 97

Nutritional quality, phenolics, and antioxidant capacity of mung bean paste obtained from seeds soaked in sodium bicarbonate

Sikora, Małgorzata, Świeca, Michał, Gawlik-Dziki, Urszula, Złotek, Urszula, Baraniak, Barbara
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Volume:
97
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.07.034
Date:
November, 2018
File:
PDF, 496 KB
english, 2018
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