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

Burgos-Edwards, AlbertoSophia, MiñoNina, NélidaPlaza, CeciliaDaza, FabianaTheoduloz, CristinaPaillán, HernánCarrasco, BasilioGajardo, MónicaSchmeda-Hirschmann [untranslated], Guillermo2024-11-282024-11-282023https://repositorio.ucb.edu.bo/handle/20.500.12771/1105https://doi.org/10.1007/s11130-023-01111-4enPhenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgarisWorking Paper