Show simple item record

dc.creatorMalenčić, Đorđe
dc.creatorKiprovski, Biljana
dc.creatorĆupina, Branko
dc.creatorMikić, Aleksandar
dc.date.accessioned2021-07-23T12:47:00Z
dc.date.available2021-07-23T12:47:00Z
dc.date.issued2014
dc.identifier.issn2340-1559 (electronic issue)
dc.identifier.urihttp://fiver.ifvcns.rs/handle/123456789/2214
dc.description.abstractThe phenolics in faba bean and vetches may act as antioxidants, thereby reducing the risk of atherosclerosis and coronary heart disease, which can be caused by oxidation of low-density lipoproteins. The results of our study showed that the examined Vicia species differed greatly in their phenolics levels, as well as that the phenolics content should be considered as an important feature of Vicia species since some of its nutritive and pharmacological effects.sr
dc.language.isoensr
dc.publisherNovi Sad: Institute of Field and Vegetable Crops, Serbiasr
dc.publisherCórdoba: CSIC, Institute for Sustainable Agriculture, International Legume Society, Spainsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31022/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31016/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceLegume Perspectivessr
dc.subjectbioactive compoundssr
dc.subjectfaba beansr
dc.subjectphenolicssr
dc.subjectvetchessr
dc.titleScreening for dietary phenolics and antioxidant capacity of faba bean (Vicia faba) and vetches (Vicia spp.)sr
dc.typearticlesr
dc.rights.licenseBYsr
dc.rights.holderInternational Legume Society (ILS)sr
dc.citation.issue5
dc.citation.spage41
dc.description.other[https://www.legumesociety.org/2019/12/02/legume-perspectives/]sr
dc.identifier.fulltexthttp://fiver.ifvcns.rs/bitstream/id/5904/bitstream_5904.pdf
dc.type.versionpublishedVersionsr


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record