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Volumn 43, Issue 2, 2010, Pages 582-588

Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols

Author keywords

Antioxidant activity; Fibre products; Flavonoids; Functional properties; Pea seed; Phenolics

Indexed keywords

ACE-INHIBITORY ACTIVITY; ANTIOXIDANT ACTIVITIES; AQUEOUS METHANOL; BIOACTIVE PROPERTIES; FIELD PEA; FLAVONOIDS; FREE RADICAL SCAVENGING; FREEZE-THAW; FUNCTIONAL PROPERTIES; IN-VITRO; OIL ABSORPTION CAPACITY; PEA PROTEINS; PHENOLICS; PISUM SATIVUM; PISUM SATIVUM L; POLYPHENOLIC CONTENT; POLYPHENOLS; PROTEIN ISOLATES; SEED FLOUR; TEST RESULTS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

EID: 75149130395     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.013     Document Type: Article
Times cited : (39)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.