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	Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes 期刊论文 Food Chemistry,2008, 卷号: 110, 期号: 1, 页码: 1-13 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：31/0 \| 提交时间：2021/09/01 Antioxidant activity Boiling Cool season food legumes Legumes ORAC Peas and lentils Phenolics Soaking Steaming
	Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes 期刊论文 Journal of Food Science,2007, 卷号: 72, 期号: 2, 页码: S167-S177 作者: Xu, Baojun; Yuan, Shaohong; Chang, Sam K. C. 收藏 \| 浏览/下载：23/0 \| 提交时间：2021/09/01 Antioxidants Black bean Color Cool season legumes Phenolics