Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars
Nuria E. Rocha-Guzmán, Rubén F. González-Laredo, Francisco J. Ibarra-Pérez, Cynthia A. Nava-Berúmen, José-Alberto Gallegos-InfanteVolume:
100
Année:
2007
Langue:
english
Pages:
5
DOI:
10.1016/j.foodchem.2005.09.005
Fichier:
PDF, 169 KB
english, 2007