Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates (1998)
Garcia, E; Filisetti, Tullia Maria Clara Caterina; Udaeta, J E M; Lajolo, Franco Maria 
Fonte: Journal Agricultural Food Chemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL
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GARCIA, E et al. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry, v. 46, n. 6, p. 2110-2116, 1998Tradução . . Acesso em: 01 jul. 2024.APA
Garcia, E., Filisetti, T. M. C. C., Udaeta, J. E. M., & Lajolo, F. M. (1998). Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry, 46( 6), 2110-2116.NLM
Garcia E, Filisetti TMCC, Udaeta JEM, Lajolo FM. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry. 1998 ; 46( 6): 2110-2116.[citado 2024 jul. 01 ]Vancouver
Garcia E, Filisetti TMCC, Udaeta JEM, Lajolo FM. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry. 1998 ; 46( 6): 2110-2116.[citado 2024 jul. 01 ]
