Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process

Plant Foods for Human Nutrition

Volumn 66, Issue 2, 2011, Pages 187-195

  Aguilera, Yolanda ^a   Dueñas, Montserrat ^b   Estrella, Isabel ^c   Hernández, Teresa ^c   Benitez, Vanesa ^a   Esteban, Rosa María ^a   Martín Cabrejas, María A ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antioxidant capacity; Bioactive phenolic compounds; Chickpeas; Dehydration process; Legume flours

Indexed keywords

CICER ARIETINUM;

EID: 79960183879     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0230-8     Document Type: Article

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