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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2017
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| 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 |