浸泡、蒸煮和蒸煮处理对蚕豆种子总生物活性化合物含量和抗氧化活性的影响

IF 0.6 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Food and Nutrition Research Pub Date : 2023-01-17 DOI:10.12691/jfnr-11-1-9

Almagor Meital, Demri Avi, G. Liel, Bellalou Aharon, Amir-Segev Orit, Galili Shmuel

引用次数: 0

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Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity

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来源期刊

Journal of Food and Nutrition Research 农林科学-食品科技

CiteScore

1.60

自引率

9.10%

发文量

审稿时长

1 months

期刊介绍： Journal of Food and Nutrition Research (JFNR) publishes papers focusing on fundamental and applied research in chemistry, physics, microbiology, nutrition aspects, bioactivity, quality, safety, and technology of foods.