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

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Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. / Akillioglu, H.G.; Karakaya, S.

I: Food Science and Biotechnology, 2010.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Akillioglu, HG & Karakaya, S 2010, 'Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process', Food Science and Biotechnology. https://doi.org/10.1007/s10068-010-0089-8

APA

Akillioglu, H. G., & Karakaya, S. (2010). Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. Food Science and Biotechnology. https://doi.org/10.1007/s10068-010-0089-8

Vancouver

Akillioglu HG, Karakaya S. Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. Food Science and Biotechnology. 2010. https://doi.org/10.1007/s10068-010-0089-8

Author

Akillioglu, H.G. ; Karakaya, S. / Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. I: Food Science and Biotechnology. 2010.

Bibtex

@article{70ea6034acd3494d912ecbe936e243d3,
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",

}

RIS

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 -

ID: 284407377