Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates (1998)
- Authors:
- USP affiliated authors: FILISETTI, TULLIA MARIA CLARA CATERINA - FCF ; LAJOLO, FRANCO MARIA - FCF
- Unidade: FCF
- Subjects: BIOQUÍMICA DE ALIMENTOS; ALIMENTOS DE ORIGEM VEGETAL
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal Agricultural Food Chemistry
- Volume/Número/Paginação/Ano: v. 46, n. 6, p. 2110-2116, 1998
-
ABNT
GARCIA, E et al. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry, v. 46, n. 6, p. 2110-2116, 1998Tradução . . Acesso em: 16 abr. 2024. -
APA
Garcia, E., Filisetti, T. M. C. C., Udaeta, J. E. M., & Lajolo, F. M. (1998). Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry, 46( 6), 2110-2116. -
NLM
Garcia E, Filisetti TMCC, Udaeta JEM, Lajolo FM. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry. 1998 ; 46( 6): 2110-2116.[citado 2024 abr. 16 ] -
Vancouver
Garcia E, Filisetti TMCC, Udaeta JEM, Lajolo FM. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry. 1998 ; 46( 6): 2110-2116.[citado 2024 abr. 16 ] - Effect of processed soybean on the thyroid of rats fed low iodine diets
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