Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration-Reference-Cited by-同舟云学术

Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration

Published:2015-03 Issue: Volume:69 Page:38-48
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Mojica Luis,Meyer Allison,Berhow Mark A.,de Mejía Elvira González

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.);Anton;LTW.,2008

4. Characterization of polyphenolics in the seed coat of black Jamapa bean (L.);Aparicio-Fernandez;Journal of Agricultural and Food Chemistry,2005

5. Modern analytical techniques for flavonoid determination;Berhow,2002

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