Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars

Published 2009 View Full Article

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Title
Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 13, Pages 5734-5742
Publisher
American Chemical Society (ACS)
Online
2009-06-10
DOI
10.1021/jf900527v

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