The impact of processing on in vitro bioactive compounds bioavailability and antioxidant activities in faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.)
Even though bean varieties are widely consumed all over the world, data related to how cooking methods and in vitro digestion affect bioactive compounds they contain and data related to bioavailability of polyphenols are limited. The aim of the present study was to investigate how some cooking metho...
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International Food Research Journal, Universiti Putra Malaysia
2014
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=78288 |