Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables

Phenolic acids are thought to be beneficial for human health and responsible for vegetables’ health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and day...

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Detalles Bibliográficos
Autores principales: Gao, Yuan, Ma, Shuai, Wang, Meng, Feng, Xiao-Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6150285/
https://www.ncbi.nlm.nih.gov/pubmed/29104269
http://dx.doi.org/10.3390/molecules22111878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6150285/
https://www.ncbi.nlm.nih.gov/pubmed/29104269
http://dx.doi.org/10.3390/molecules22111878

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