EFFECT OF THERMAL TREATMENT ON PHENOLIC COMPOUNDS AND FUNCTIONALITY LINKED TO TYPE 2 DIABETES AND HYPERTENSION MANAGEMENT OF PERUVIAN AND BRAZILIAN BEAN CULTIVARS (PHASEOLUS VULGARISL.) USINGIN VITROMETHODS

Published 2010 View Full Article

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Title
EFFECT OF THERMAL TREATMENT ON PHENOLIC COMPOUNDS AND FUNCTIONALITY LINKED TO TYPE 2 DIABETES AND HYPERTENSION MANAGEMENT OF PERUVIAN AND BRAZILIAN BEAN CULTIVARS (PHASEOLUS VULGARISL.) USINGIN VITROMETHODS
Authors
Keywords
-
Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 34, Issue 2, Pages 329-355
Publisher
Wiley
Online
2010-01-25
DOI
10.1111/j.1745-4514.2009.00281.x

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