Publication | Open Access
Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L.
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Citations
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References
2019
Year
Food ChemistryNutritionAgricultural ChemistryFood Bioactive CompoundFood AnalysisPhenolic CompositionFood QualityPhytochemicalAntioxidant PotentialPhaseolus Vulgaris L.PolyphenolicsHealth Sciences
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