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Updated: Mar 23, 2026

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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility
Alessandra Andréa Pereira Nicolau1, Rebeca Salvador-Reyes2,3, Maria Teresa Pedrosa Silva Clerici2
1Faculdade de Nutrição, Universidade Federal de Alfenas (UNIFAL-MG), Alfenas, MG, Brazil.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|March 22, 2026
Abstract
No abstract available in PubMed .

