Impact of Cooking Method on Phenolic Composition and Antioxidant Potential of Four Varieties of Phaseolus Vulgaris L. and Glycine Max L.

AuthID
 P-00Q-8TP
4
Author(s)
Teixeira Guedes, CI
·
Oppolzer, D
·
Tipo de Documento
Article
Year published
2019
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 103, Páginas: 238-246 (9)
Indexing
Wos®
Scopus®
Crossref®48
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85060259082
Wos: WOS:000459363400031
Source Identifiers
ISSN: 0023-6438
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