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Legumes [electronic resource] : nutritional quality, processing and potential health benefits / edited by Maria Ángeles Martín-Cabrejas

Published
Cambridge, UK : Royal Society of Chemistry, [2019]
Physical Description
xiv, 353 pages ; 24 cm.
Additional Creators
Martín-Cabrejas, Maria Ángeles
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Summary
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes.
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ISBN
1788011619 hardcover
9781788011617 hardcover
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 32552786