Komposisi Senyawa Fenol dan Potensi Antioksidan dari Kacang-Kacangan: Review
Legumes are good dietary source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Flavonoids, phenolic acids and condensed tannins are the main phenolic compounds that are provide in legume seeds. Majority of the phenolic compounds are...
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| Main Authors: | , |
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| Format: | Academic Paper |
| Published: |
J-AGT Jurnal Agroteknologi,
2021-03-23T06:20:39Z.
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| Online Access: | Get Fulltext |
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A1234.567 |
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