Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat

Autor:	Ayane Orita, Hideaki Ohta, Toshihiko Shoji, Tomoyuki Oki, Ayumi Musou-Yahada
Rok vydání:	2019
Předmět:	Marketing Coat Oxygen radical absorbance capacity Chemistry General Chemical Engineering Industrial and Manufacturing Engineering Antioxidant capacity chemistry.chemical_compound Colored Proanthocyanidin Anthocyanin Food science Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 25:287-294
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.25.287
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aaafcf679bab15d2ac4940ef04c2bd4a https://doi.org/10.3136/fstr.25.287 Zobrazit plný text záznamu