Evaluation of culinary quality and antioxidant capacity for Mexican common beans (Phaseolus vulgaris L.) canned in pilot plant

International Food Research Journal

Volumn 20, Issue 3, 2013, Pages 1087-1093

  Rocha Guzman, N E ^a   Gallegos Infante, J A ^b   Gonzalez Laredo, R F ^b   Cardoza Cervantes, V ^b   Reynoso Camacho, R ^a   Ramos Gomez, M ^a   Garcia Gasca, T ^a   De Anda Salazar, A ^c  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b Instituto Tecnologico de   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Canning; Common beans; Polyphenols; Quality; Radical scavenging activity

Indexed keywords

EID: 84880642212     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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