Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L.
| Autor: | Teixeira-Guedes, Catarina I., Oppolzer, David, Barros, Ana I., Pereira-Wilson, Cristina |
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| Zdroj: | In LWT April 2019 103:238-246 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect