Flavonoids (µg. g<sup>−1</sup> extract) fractions of polyphenols from raw, cooked, and cooked and macerated beans.
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aAverage of two replicates ± standard deviation. bMeans with uppercase letters within the same column are significantly different (p≤0.05) according to the test medium. FB, FC and FF: fraction of polyphenols obtained by open column vacuum chromatography that had higher antioxidant activities. Two fractions for each treatment were used. Nd - not detected.
创建时间：
2014-07-03
