Effect of cooking and germination on bioactive compounds in pulses and their health benefits

Journal of Functional Foods

Volumn 38, Issue , 2017, Pages 624-634

  López Martínez, Leticia X ^a   Leyva López, Nayely ^a   Gutiérrez Grijalva, Erick P ^a   Heredia, J Basilio ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Bioactive compounds; Cooking; Germination; Pulses

Indexed keywords

BIOAVAILABILITY; COOKING; GERMINATION; NUTRIENT; PALATABILITY;

EID: 85015667524     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.03.002     Document Type: Review

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