Phytochemical content and in vitro antioxidant activity of faba bean as affected by maturity stage and cooking practice. - Université de Lorraine Access content directly
Journal Articles International Food Research Journal Year : 2016

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

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hal-03060117 , version 1 (13-12-2020)

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  • HAL Id : hal-03060117 , version 1

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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, 2016, 23 (3), pp.954-961. ⟨hal-03060117⟩
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