Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Despite the common beans’ nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water...

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Detalles Bibliográficos
Autores principales: Mecha, Elsa, Leitão, Susana T., Carbas, Bruna, Serra, Ana T., Moreira, Pedro M., Veloso, Maria Manuela, Gomes, Ricardo, Figueira, Maria E., Brites, Carla, Vaz Patto, Maria C., Bronze, Maria R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723714/
https://www.ncbi.nlm.nih.gov/pubmed/31357747
http://dx.doi.org/10.3390/foods8080296

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723714/
https://www.ncbi.nlm.nih.gov/pubmed/31357747
http://dx.doi.org/10.3390/foods8080296

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