Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts
Guardado-Félix, Daniela, Serna-Saldivar, Sergio O., Cuevas-Rodríguez, Edith O., Jacobo-Velázquez, Daniel A., Gutiérrez-Uribe, Janet A.Том:
226
Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.01.046
Date:
July, 2017
Файл:
PDF, 517 KB
english, 2017