Open access peer-reviewed chapter

Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes

By Ma. del Socorro López-Cortez, Patricia Rosales-Martínez, Sofía Arellano-Cárdenas and Maribel Cornejo-Mazón

Submitted: September 30th 2015Reviewed: April 18th 2016Published: October 19th 2016

DOI: 10.5772/63757

Downloaded: 934

© 2016 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Ma. del Socorro López-Cortez, Patricia Rosales-Martínez, Sofía Arellano-Cárdenas and Maribel Cornejo-Mazón (October 19th 2016). Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes, Grain Legumes Aakash Goyal, IntechOpen, DOI: 10.5772/63757. Available from:

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