The levels of bioactive compounds found in raw and cooked Canadian pulses.

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作者： A K,Stone ^[1] ; K N,Waelchli ^[1] ; B,Çabuk ^[1] ; T C,McIntosh ^[2] ; J,Wanasundara ^[2] ; S D,Arntfield ^[3] ; M T,Nickerson ^[1]

作者单位： Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada. ^[1] Agriculture and Agri-food Canada - Saskatoon Research Station, Saskatoon, Saskatchewan, Canada. ^[2] Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada. ^[3]

关键词 Oligosaccharides convicine polyphenols pulses saponins vicine

主题词加拿大(Canada);烹饪(Cooking);豆科(Fabaceae);种子(Seeds);蚕豆(Vicia faba)

DOI 10.1177/1082013220973804

PMID 33222551

发布时间 2021-09-17

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Food science and technology international = Ciencia y tecnologia de los alimentos internacional

2021年27卷6期

528-538页

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The levels of bioactive compounds found in raw and cooked Canadian pulses.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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The levels of bioactive compounds found in raw and cooked Canadian pulses.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

相似文献

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

相关期刊

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