TY  - JOUR
AU  - Redondo Cuenca, Araceli
AU  - Martín Pedrosa, Mercedes
AU  - Tenorio Sanz, María Dolores
AU  - García Alonso, María Alejandra
AU  - Alvarado López, Alejandra N.
PY  - 2022
DO  - 10.1111/1750-3841.16361
SN  - 0022-1147
UR  - https://hdl.handle.net/20.500.14352/72609
T2  - Journal of Food Science
AB  - The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals,...
LA  - eng
PB  - Wiley
KW  - Bioactive compounds
KW  - High-pressure processing
KW  - Nutritional composition
KW  - Phaseolus coccineus
TI  - Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
TY  - journal article
ER  -