Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis. (2016)

Record Type:: Journal Article
Title:: Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis. (2016)
Main Title:: Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis
Authors:: Perez-Hernandez, L.
Morgan, M.
Bosch, C.
Orfila, C.
Abstract:
Is Part Of:: Proceedings of the Nutrition Society. Volume 75(2016)Supplement OCE2
Journal:: Proceedings of the Nutrition Society
Issue:: Volume 75(2016)Supplement OCE2
Issue Display:: Volume 75, Issue 2016 (2016)
Year:: 2016
Volume:: 75
Issue:: 2016
Issue Sort Value:: 2016-0075-2016-0000
Page Start:
Page End:
Publication Date:: 2016
Subjects:: Nutrition -- Congresses
612.30993
Journal URLs:: http://journals.cambridge.org/action/displayJournal?jid=PNS ↗
DOI:: 10.1017/S0029665116000434 ↗
Languages:: English
ISSNs:: 0029-6651
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library STI - ELD Digital store
Ingest File:: 2087.xml