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pro vyhledávání: '"María S. Cid-Gallegos"'
Autor:
María S. Cid-Gallegos, Xariss M. Sánchez-Chino, Isela Álvarez-González, Eduardo Madrigal-Bujaidar, Verónica R. Vásquez-Garzón, Rafael Baltiérrez-Hoyos, Saúl Villa-Treviño, Gloria Dávila-Ortíz, Cristian Jiménez-Martínez
Publikováno v:
Nutrients, Vol 12, Iss 9, p 2572 (2020)
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional c
Externí odkaz:
https://doaj.org/article/427f35ef36e04e12a11ebf432a4a80f9