"Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions"
written by Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili,
published by Food and Nutrition Sciences, Vol.2 No.7, 2011
has been cited by the following article(s):
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