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Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

DOIFull Paper Access

43

Citations

25

References

2016

Year

Hakime Hülya Orak, Magdalena Karamać, Adnan Orak, Ryszard Amarowicz
Polish Journal of Food and Nutrition Sciences

Abstract

Key words: white bean, phenolic compounds, antioxidant activity, FRAP, ABTS, -carotene-linoleic acid emulsion

References

YearCitations

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