In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). (Q84409732)
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scientific article published on 01 July 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). |
scientific article published on 01 July 2010 |
Statements
In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). (English)
Marcelo Hernández-Salazar
Perla Osorio-Diaz
Rosalia Reynoso-Camacho
Luis A Bello-Pérez