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From

Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity

Almagor Meital, Demri Avi, Galili Liel, Bellalou Aharon, Amir-Segev Orit, Galili Shmuel

Journal of Food and Nutrition Research. 2023, 11(1), 96-101 doi:10.12691/jfnr-11-1-9
  • Table 1. Total phenolic content (TPC), total flavonoid content (TFC), and FRAP antioxidant activity (AA) in the seeds and water of soaked and cooked faba bean treatments