Phenolic Composition and α-Glucosidase Inhibition of Leaves from Chilean Bean Landraces
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-00955-6.pdf
Reference31 articles.
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2. Gentry HS (1969) Origin of the common beam, Phaseolus vulgaris. Economic Bot 23:55–69. https://www.jstor.org/stable/4253014. Accessed 4 Jan 2022
3. Paredes CM, Becerra VV, Tay UJ, Blair MW, Bascur BG (2010) Selection of a representative core collection from the Chilean common bean germplasm. Chilean J Agric Res 70:3–15. https://doi.org/10.4067/S0718-58392010000100001
4. Bai Y, Xu Y, Wang B, Li S, Guo F, Hua H, Zhao Y, Yu Z (2017) Comparison of phenolic compounds, antioxidant and antidiabetic activities between selected edible beans and their different growth periods leaves. J Funct Foods 35:694–702. https://doi.org/10.1016/j.jff.2017.06.036
5. Ghaly AE, Alkoaik FN (2010) Extraction of protein from common plant leaves for use as human food. Am J Appl Sci 7:331–342. https://doi.org/10.3844/ajassp.2010.331.342
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