Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods
Lena Gálvez Ranilla Young-In Kwon; Maria Inês Genovese; Franco Maria Lajolo; Kalidas Shetty
Journal of Food Biochemistry Oxford v. 34, n. 2, p. 329-355, 2010Oxford 2010
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