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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal science (21660) forage and feed science (8644) feed quality (4390) nutritive value (2550) forage (5252) forage quality (3905) nutritive value (2550) Biological Sciences Biological Sciences biochemistry (102540) bioactive properties (24739) antioxidant activity (5477) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) plant products (54971) legumes (5497) lentils (138) peas (697) product quality (18080) food quality (12184) food processing quality (1511) nutritive value (2550) Food and Human Nutrition Food and Human Nutrition food science (22492) food analysis (2100) food composition (4923) food quality (12184) food processing quality (1511) nutritive value (2550) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) organic compounds (57444) aromatic compounds (11724) phenolic compounds (9245) technical chemicals (15701) antioxidants (4580) free radical scavengers (1432) chemistry (84737) physicochemical properties (27179) antioxidant activity (5477) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) legumes (5497) lentils (138) peas (697) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) soaking (286) heat treatment (3316) boiling (211) steaming (135) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes Author(s) of Article: Will be identified in next release Citation: Food chemistry 2008 v.110 no.1 pp. 1-13 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=727286 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 267279
