Q1
★ Oto
SCI-Expanded Hakemli
Investigation of quantitative changes in bioactive compounds,
colour properties, phenolic constituents and mineral contents of
fresh, boiled and dried-pea (Pisum sativum L.) seeds
International Journal of Food Science and Technology · 2023
pea
polyphenols
phenolic compounds
PROFESÖR MEHMET MUSA ÖZCAN
Detay