Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures
Alicia P. Cárdenas-Castro, Jara Pérez-Jiménez, Luis A. Bello-Pérez, Juscelino Tovar, Sonia G. Sáyago-Ayerdi
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