POLYPHENOLS OF CHICKPEA AND BLACKGRAM AS AFFECTED BY DOMESTIC PROCESSING AND COOKING METHODS

被引：37

作者：

JOOD, S

CHAUHAN, BM

KAPOOR, AC

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1987年 / 39卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740390207

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：145 / 149

页数：5

共 21 条

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