Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
- María Landete, J.
- Hernández, T.
- Robredo, S.
- Dueñas, M.
- De Las Rivas, B.
- Estrella, I.
- Muñoz, R.
ISSN: 1465-3478, 0963-7486
Year of publication: 2015
Volume: 66
Issue: 2
Pages: 203-209
Type: Article