Wikidata

(Q84409732)

English

In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.).

scientific article published on 01 July 2010

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Statements

title
In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
20549791
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20549791%20AND%20SRC:MED&resulttype=core&format=json
retrieved
5 February 2020
main subject
Phaseolus vulgaris
0 references
Lens culinaris
0 references
Cicer arietinum
0 references

Identifiers

 
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