Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.)

Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.)

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 67, April 2018, Pages 135-140

Aline Pereira de Oliveira, Bianca dos Santos Oliveira Mateó, Alexandre Minami Fioroto, Pedro Vitoriano de Oliveira, Juliana Naozuka,