Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: Evaluation of their antioxidant properties

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8322-8330

  Sreerama, Yadahally N ^a   Sashikala, Vadakkoot B ^a   Pratape, Vishwas M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

anthocyanins; antioxidants; chickpea; cotyledon; embryonic axe; flavonols; Horse gram; isoflavones; milled fractions; phenolic acids; seed coat

Indexed keywords

ANTIOXIDANT; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CHICKPEA; FOOD HANDLING; LEGUME; CICER; FABACEAE;

ANTIOXIDANTS; CICER; FABACEAE; FLAVONOIDS; FOOD HANDLING; HYDROXYBENZOIC ACIDS; PLANT EXTRACTS; HYDROXYBENZOATES;

CICER ARIETINUM; DOLICHOS BIFLORUS; EQUIDAE; MACROTYLOMA UNIFLORUM;

EID: 77954884287     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101335r     Document Type: Article

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