Guedes, Gabriela Bucaneve; Santos, David Fernando dos 
; Oliveira, Julia Eduarda Siqueira; Quast, Leda Battestin ; Purgatto, Eduardo ; Pinto, Vânia Zanella
Source: Food Biophysics. Unidade: FCF
Subjects: CARBOIDRATOS, PRODUTOS NATURAIS, ENOLOGIA, PROTEÍNAS, SEMENTES
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ABNT
GUEDES, Gabriela Bucaneve et al. Common beans reinvented: a soaking and germination approach for GABA enrichment and mineral content. Food Biophysics, v. 20, p. 1-14 art. 157, 2025Tradução . . Disponível em: https://dx.doi.org/10.1007/s11483-025-10045-0. Acesso em: 17 abr. 2026.APA
Guedes, G. B., Santos, D. F. dos, Oliveira, J. E. S., Quast, L. B., Purgatto, E., & Pinto, V. Z. (2025). Common beans reinvented: a soaking and germination approach for GABA enrichment and mineral content. Food Biophysics, 20, 1-14 art. 157. doi:10.1007/s11483-025-10045-0NLM
Guedes GB, Santos DF dos, Oliveira JES, Quast LB, Purgatto E, Pinto VZ. Common beans reinvented: a soaking and germination approach for GABA enrichment and mineral content [Internet]. Food Biophysics. 2025 ; 20 1-14 art. 157.[citado 2026 abr. 17 ] Available from: https://dx.doi.org/10.1007/s11483-025-10045-0Vancouver
Guedes GB, Santos DF dos, Oliveira JES, Quast LB, Purgatto E, Pinto VZ. Common beans reinvented: a soaking and germination approach for GABA enrichment and mineral content [Internet]. Food Biophysics. 2025 ; 20 1-14 art. 157.[citado 2026 abr. 17 ] Available from: https://dx.doi.org/10.1007/s11483-025-10045-0
