Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage

Author:

Nicolás-García Mayra,Perucini-Avendaño Madeleine,Arrieta-Báez Daniel,de Jesús Perea-Flores María,Jiménez-Martínez Cristian,Beatriz Gómez-Patiño Mayra,Dávila-Ortiz Gloria

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Alvares, R. C., Pereira, H. S., Melo, L. C., Melo, P., & Miklas, P. (2020). Induction of seed coat darkening in common beans (Phaseolus vulgaris L.) and the association with cooking time after storage. Embrapa Arroz e Feijão-Artigo em periódico indexado (ALICE). doi: 10.21475/ajcs.20.14.01.p1500.

2. Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.);Alves;Food Chemistry,2021

3. AOAC (2000). Official Methods of Analysis in: Association of Official Analytical Chemists. Seventeenth ed., Washintong, DC, USA.

4. Proteomic and physicochemical characteristics: The search for a quality profile of beans (Phaseolus vulgaris L.) during long-term storage. LWT-Food;Ávila;Science and Technology,2020

5. Aging indicators for stored carioca beans;Bento;Food Research International,2020

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