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1996 jul;17(5):320-4

[DOI] [PubMed] [Google Scholar] Eaton S, Fukumoto K, Stefanutti G, Spitz L, Zammit VA, Pierro A

Research on underutilized or neglected legume fractions (e.g., by-products) remains limited, and the effects of common processing and household food-preparation techniques on polyphenol stability and release are not yet fully characterized

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The work on animals in this study was carried out in accordance with the rules of the Institutional Review Board of the Ethical Committee of Animal Care and Use in Scientific Research of the Faculty of Veterinary Medicine, Minia University