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.
Aldizkaria:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478,  0963-7486

Argitalpen urtea: 2015

Alea: 66

Zenbakia: 2

Orrialdeak: 203-209

Mota: Artikulua

DOI: 10.3109/09637486.2014.986068 GOOGLE SCHOLAR
Datuen iturria: Scopus