Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds
The phenolic compounds found in beans have several biological effects that may help in the prevention of some human diseases. This the research aimed to determine the antioxidant activity in different bean cultivars and to identify and quantify flavonoids and phenolic acids in raw and cooked beans....
| Principais autores: | Brigide, Priscila, Guidolin Canniatti-Brazaca, Solange, Oliveira Silva Pereira, Maira, Huber, Karina |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2018
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/4538 |
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