Polyphenols and antioxidant capacity of Phaseolus vulgaris stored under extreme conditions and processed

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dc.contributor.authorGranito, Marisela
dc.contributor.authorPaolini, Mariangel
dc.contributor.authorPérez, Suhey
dc.contributor.departmentDepartamento de Química
dc.contributor.facultyFacultad de Ciencias
dc.date.available2026-01-21T18:39:15Z
dc.date.issued2008
dc.format.extent5
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2007.07.014
dc.identifier.urihttps://saber.unimet.edu.ve/handle/20.500.14516/4128
dc.issue.number6
dc.journal.titleLWT - Food Science and Technology
dc.language.isoeng
dc.page.final999
dc.page.initial994
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United Statesen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.subjectPhaseolus vulgaris
dc.subjectAntioxidant capacity
dc.subjectPolyphenols
dc.subjectStorage
dc.subjectFermentation
dc.titlePolyphenols and antioxidant capacity of Phaseolus vulgaris stored under extreme conditions and processed
dc.typejournal
dc.type.hasVersionAM
dc.volume.number41 994-999

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