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Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
The influence of high‐pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α‐galactosides w...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10092461/ https://www.ncbi.nlm.nih.gov/pubmed/36316801 http://dx.doi.org/10.1111/1750-3841.16361 |