Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing
Year: 2009
Type: article
DOI: 10.1021/jf900695s
Authors: Baojun Xu, Sam K. C. Chang
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2090136089