Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content
Crossref DOI link: https://doi.org/10.1007/s11130-014-0439-4
Published Online: 2014-09-02
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pereira, Marina Pelincer
Tavano, Olga Luisa
Text and Data Mining valid from 2014-09-02