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Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity

by Almagor Meital, Demri Avi, Galili Liel, Bellalou Aharon, Amir-Segev Orit and Galili Shmuel

Journal of Food and Nutrition Research. 2023, 11(1), 96-101. DOI: 10.12691/jfnr-11-1-9
Pub. Date: January 16, 2023Views: 2650 Downloads: 2760Like: 0

food processing nutritional quality Polyphenols FRAP Vicia faba

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