[Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility]. [electronic resource]
Producer: 19921026Description: 569-83 p. digitalISSN:- 0004-0622
- Analysis of Variance
- Animals
- Fabaceae -- chemistry
- Flavonoids
- Food Handling -- methods
- Hydrolyzable Tannins -- analysis
- Intestinal Absorption
- Nitrogen -- analysis
- Phenols -- adverse effects
- Plant Extracts -- analysis
- Plant Proteins, Dietary -- analysis
- Plants, Medicinal
- Polymers -- adverse effects
- Polyphenols
- Rats
- Rats, Wistar
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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