Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years

Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years (1995)

Authors:
Autor USP: MANCINI FILHO, JORGE - FCF
Unidade: FCF
Assunto: ANÁLISE DE ALIMENTOS
Language: Inglês
Imprenta:
- Publisher: Institute Food Technologist
- Publisher place: Anaheim
- Date published: 1995
Source:
- Título: Abstracts
Conference titles: Food Technology Annual Meeting

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ABNT

MANCINI-FILHO, Jorge e TAKAKI, K e NASCIMENTO, C R. Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. 1995, Anais.. Anaheim: Institute Food Technologist, 1995. . Acesso em: 10 fev. 2026.
APA

Mancini-Filho, J., Takaki, K., & Nascimento, C. R. (1995). Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. In Abstracts. Anaheim: Institute Food Technologist.
NLM

Mancini-Filho J, Takaki K, Nascimento CR. Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. Abstracts. 1995 ;[citado 2026 fev. 10 ]
Vancouver

Mancini-Filho J, Takaki K, Nascimento CR. Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. Abstracts. 1995 ;[citado 2026 fev. 10 ]