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Phytochemical content and in vitro antioxidant activity of faba bean as affected by maturity stage and cooking practice.

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https://hal.univ-lorraine.fr/hal-03060117
Contributor : Hassan Ayatti <>
Submitted on : Sunday, December 13, 2020 - 5:49:07 PM
Last modification on : Tuesday, December 15, 2020 - 3:16:50 AM

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R. Boukhanouf, Hayette Louaileche, Dominique Perrin. Phytochemical content and in vitro antioxidant activity of faba bean as affected by maturity stage and cooking practice.. International Food Research Journal, In press, 23, pp.954-961. ⟨hal-03060117⟩

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