TY  - JOUR
AU  - García Alonso, María Alejandra
AU  - Alvarado López, Alejandra N.
AU  - Redondo Cuenca, Araceli
PY  - 2024
DO  - 10.1002/cche.10776
SN  - 0009-0352
SN  - 1943-3638
UR  - https://hdl.handle.net/20.500.14352/104348
T2  - Cereal Chemistry
AB  - Background and Objectives: High hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is...
LA  - eng
KW  - antioxidant capacity
KW  - high‐hydrostatic pressure
KW  - Phaseolus coccineus
KW  - polyphenols
TI  - Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of <i>Phaseolus coccineus L</i>.
TY  - journal article
ER  -