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Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico

Luis Jorge Corzo‐Ríos, Xariss M. Sánchez‐Chino, Anabertha Cardador-Martínez, Jorge Martínez Herrera, Cristian Jiménez‐Martínez

2020International Journal of Gastronomy and Food Science66 citationsDOI

Topics & Concepts

PhaseolusNutraceuticalFood sciencePopulationBiologyRaw materialDietary fiberBotanyChemistryMedicineEcologyEnvironmental healthPlant pathogens and resistance mechanismsMicrobial Metabolites in Food BiotechnologyFood composition and properties
Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico | Litcius