Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

✍ Scribed by López, Ana; El-Naggar, Tarek; Dueñas, Montserrat; Ortega, Teresa; Estrella, Isabel; Hernández, Teresa; Gómez-Serranillos, Mª Pilar; Palomino, Olga Mª; Carretero, Mª Emilia

• Book ID: 119947159
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 534 KB
• Volume: 138
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.10.107