Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars
- 2 November 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 100 (1) , 31-35
- https://doi.org/10.1016/j.foodchem.2005.09.005
Abstract
No abstract availableKeywords
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