Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
Elif Feyza Aydar, Zehra Mertdinç, Evren Demircan, Sibel Koca Çetinkaya, Beraat Özçelik
Topics & Concepts
PhaseolusAntioxidantFood scienceIn vitroFatty acidChemistryKidneyBiologyBiochemistryBotanyEndocrinologyProteins in Food SystemsFood Chemistry and Fat AnalysisSeed and Plant Biochemistry