Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars (Q61510292)
Jump to navigation
Jump to search
scientific article published on 01 July 2009
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars |
scientific article published on 01 July 2009 |
Statements
Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars (English)
Phaseolus vulgaris
1 reference
Lena Gálvez Ranilla
Maria Inés Genovese
Franco Maria Lajolo