Interaction and digestibility of phaseolin/polyphenol in the common bean (2013)
Source: Food Chemistry. Unidade: ESALQ
Subjects: COMPOSTOS FENÓLICOS, DIGESTIBILIDADE, FEIJÃO, PROTEÍNAS DE PLANTAS
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TOLEDO, Nataly Maria Viva de et al. Interaction and digestibility of phaseolin/polyphenol in the common bean. Food Chemistry, v. 138, p. 776-780, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.11.079. Acesso em: 26 jul. 2024.APA
Toledo, N. M. V. de, Rocha, L. C., Silva, A. G. da, & Canniatti Brazaca, S. G. (2013). Interaction and digestibility of phaseolin/polyphenol in the common bean. Food Chemistry, 138, 776-780. doi:10.1016/j.foodchem.2012.11.079NLM
Toledo NMV de, Rocha LC, Silva AG da, Canniatti Brazaca SG. Interaction and digestibility of phaseolin/polyphenol in the common bean [Internet]. Food Chemistry. 2013 ; 138 776-780.[citado 2024 jul. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2012.11.079Vancouver
Toledo NMV de, Rocha LC, Silva AG da, Canniatti Brazaca SG. Interaction and digestibility of phaseolin/polyphenol in the common bean [Internet]. Food Chemistry. 2013 ; 138 776-780.[citado 2024 jul. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2012.11.079
