Phytochemical Potential and Inhibitory Properties of New Varieties of Leguminous Plants
New varieties of leguminous plants expand the range and improve the quality of healthy food products. The new legumes meet the requirements of modern food production. In addition, they demonstrate low inhibitory properties and possess a high phytochemical potential. Domestic non-GM peas and beans ha...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2019-07-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/53/13.pdf |
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