| Translated title of the contribution | Effect of cooking on phenolic compounds and antioxidant activity in pigmented bean grain |
|---|---|
| Original language | Spanish |
| Pages (from-to) | 285 |
| Number of pages | 1 |
| Journal | Revista Latinoamericana de Quimica |
| Volume | 47 |
| Issue number | 1 |
| State | Published - 21 May 2019 |
Efecto de cocción en compuestos fenólicos y actividad antioxidante en grano de frijol pigmentado
Yatzil D. García-Díaz, B. Yudith Gómez-Pérez, Araceli M. Vera-Guzmán, José L. Chávez-Servia
Research output: Contribution to journal › Comment/debate