Effect of thermal processing on free and total phenolics in nine varieties of common beans

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 2, 2013, Pages 243-247

  Redan, Benjamin W ^a   Vinson, Joe A ^a   Coco, Michael G ^a  

^a UNIVERSITY OF SCRANTON   (United States)

Author keywords

Antioxidant capacity; Ferric reducing antioxidant power; Heat stability; Polyphenols

Indexed keywords

EID: 84873401003     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.710892     Document Type: Article

References (22)

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