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Cited by 394

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Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

Xu, Baojun, Chang, Sam K.C.·2008·Food Chemistry
DOI 10.1016/j.foodchem.2008.01.045
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Research works printed but not linked: 29

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Metadata

Authors
Xu, B., & Chang, S. K. C.
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2008-09
Volume
110
Issue
1
Pages
1-13
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2008.01.045
OpenAlex
W1983841112
Cited by
394
References
1
FWCI
8.43
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. https://app.cochat.ai/papers/10.1016/j.foodchem.2008.01.045
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Xu, B., & Chang, S. K. C. (2008). Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. Food Chemistry. https://doi.org/10.1016/j.foodchem.2008.01.045

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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