Legumes : nutritional quality, processing and potential health benefits / edited by Maria Ángeles Martín-Cabrejas.
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes.
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| Online Access: |
Full Text (via RSC) |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
[2019]
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| Series: | Food chemistry, function and analysis ;
v. 8. |
| Subjects: |
Internet
Full Text (via RSC)Online
| Call Number: |
TX558.L4 L44 2019eb
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| TX558.L4 L44 2019eb | Available |