Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

  1. María Landete, J.
  2. Hernández, T.
  3. Robredo, S.
  4. Dueñas, M.
  5. De Las Rivas, B.
  6. Estrella, I.
  7. Muñoz, R.
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478 0963-7486

Year of publication: 2015

Volume: 66

Issue: 2

Pages: 203-209

Type: Article

DOI: 10.3109/09637486.2014.986068 GOOGLE SCHOLAR