Phenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris

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dc.contributor.authorBurgos-Edwards, Alberto
dc.contributor.authorSophia, Miño
dc.contributor.authorNina, Nélida
dc.contributor.authorPlaza, Cecilia
dc.contributor.authorDaza, Fabiana
dc.contributor.authorTheoduloz, Cristina
dc.contributor.authorPaillán, Hernán
dc.contributor.authorCarrasco, Basilio
dc.contributor.authorGajardo, Mónica
dc.contributor.authorSchmeda-Hirschmann [untranslated], Guillermo
dc.date.accessioned2024-11-28T19:24:57Z
dc.date.available2024-11-28T19:24:57Z
dc.date.issued2023
dc.descriptionhttps://doi.org/10.1007/s11130-023-01111-4
dc.identifier.urihttps://repositorio.ucb.edu.bo/handle/20.500.12771/1105
dc.language.isoenes_ES
dc.titlePhenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgarises_ES
dc.typeWorking Paperes_ES

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