Publication | Closed Access
Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico
62
Citations
29
References
2020
Year
NutritionP. CoccineusFood AnalysisNutritive ValueAgricultural EconomicsP. VulgarisNon-nutritional CompoundsFood Quality
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