Phenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris

Date

2024

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Abstract

https://doi.org/10.1007/s11130-023-01111-4

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https://andeanlibrary.org/handle/123456789/42043

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Documento de Trabajo