Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process

H.G. Akillioglu; S Karakaya

doi:10.1007/s10068-010-0089-8

Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process

H.G. Akillioglu, S Karakaya

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

96 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Science and Biotechnology
ISSN	1226-7708
DOI	https://doi.org/10.1007/s10068-010-0089-8
Status	Udgivet - 2010
Udgivet eksternt	Ja

Adgang til dokumentet

10.1007/s10068-010-0089-8

Andre filer og links

http://www.scopus.com/inward/record.url?eid=2-s2.0-79957662573&partnerID=MN8TOARS

Citationsformater

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title = "Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process",

author = "H.G. Akillioglu and S Karakaya",

year = "2010",

doi = "10.1007/s10068-010-0089-8",

language = "English",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

publisher = "Springer Verlag",

}

TY - JOUR

T1 - Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process

AU - Akillioglu, H.G.

AU - Karakaya, S

PY - 2010

Y1 - 2010

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-79957662573&partnerID=MN8TOARS

U2 - 10.1007/s10068-010-0089-8

DO - 10.1007/s10068-010-0089-8

M3 - Journal article

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

ER -