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Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment

Authors :
Rosa Doblado
Concepción Vidal-Valverde
Juana Frias
Source :
Food Chemistry. 101:918-923
Publication Year :
2007
Publisher :
Elsevier BV, 2007.

Subjects

Subjects :
biology
Vitamin C
General Medicine
Food chemistry
biology.organism_classification
Analytical Chemistry
Vigna
Antioxidant capacity
Germination
Scientific method
High pressure
Botany
Food science
Food Science

Details

ISSN :
03088146
Volume :
101
Database :
OpenAIRE
Journal :
Food Chemistry
Accession number :
edsair.doi...........03677a2d227a9074fd172a14a45e36a1
Full Text :
https://doi.org/10.1016/j.foodchem.2006.02.043
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