Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods (2010)
- Authors:
- USP affiliated authors: RODRIGUEZ, MARIA INES GENOVESE - FCF ; LAJOLO, FRANCO MARIA - FCF
- Unidade: FCF
- Subjects: BIOQUÍMICA DE ALIMENTOS; HIPERTENSÃO; DIABETES MELLITUS NÃO INSULINO-DEPENDENTE
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Biochemistry
- ISSN: 1745-4514
- Volume/Número/Paginação/Ano: v. 34, n. 2, p. 329-355, 2010
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ABNT
RANILLA, Lena Gálvez et al. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, v. 34, n. 2, p. 329-355, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART. Acesso em: 15 mar. 2026. -
APA
Ranilla, L. G., Kwon, Y. -I., Genovese, M. I., Lajolo, F. M., & Shetty, K. (2010). Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, 34( 2), 329-355. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART -
NLM
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2026 mar. 15 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART -
Vancouver
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2026 mar. 15 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART - Determinação da capacidade antioxidante de diferentes marcas comerciais de chá verde e bebidas prontas à base de chá verde
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