Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (<i>Vicia faba</i> L.) Leaves and Seeds
The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
|---|---|
| Формат: | Ном |
| Хэвлэсэн: |
MDPI AG,
2021-07-01T00:00:00Z.
|
| Нөхцлүүд: | |
| Онлайн хандалт: | Connect to this object online. |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
|
Интернэт
Connect to this object online.3rd Floor Main Library
| Зохиогчийн тэмдэгт: |
A1234.567 |
|---|---|
| Хуулбар 1 | Бэлэн |