Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris). [electronic resource]

By: Contributor(s): Producer: 20080721Description: 3102-10 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 56
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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