(Q104996139)

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Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species

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Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species (English)

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http://api.crossref.org/works/10.1021%2Fjf00121a033

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4-hydroxybenzoic acid

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Vigna radiata var. radiata

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Frank W. Sosulski

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http://api.crossref.org/works/10.1021%2Fjf00121a033

Kazimierz J. Dabrowski

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2

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http://api.crossref.org/works/10.1021%2Fjf00121a033

publication date

10 March 2005

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http://api.crossref.org/works/10.1021%2Fjf00121a033

published in

Journal of Agricultural and Food Chemistry

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http://api.crossref.org/works/10.1021%2Fjf00121a033

volume

32

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http://api.crossref.org/works/10.1021%2Fjf00121a033

page(s)

131-133

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http://api.crossref.org/works/10.1021%2Fjf00121a033

issue

1

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http://api.crossref.org/works/10.1021%2Fjf00121a033

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10.1021/JF00121A033

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(Q104996139)

Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species

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