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

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dc.contributor.authorAlberto Burgos-Edwards
dc.contributor.authorSophia Miño
dc.contributor.authorNélida Nina
dc.contributor.authorCecilia Plaza
dc.contributor.authorFabiana Daza
dc.contributor.authorCristina Theoduloz
dc.contributor.authorHernán Paillan
dc.contributor.authorBasilio Carrasco
dc.contributor.authorMónica Gajardo
dc.contributor.authorGuillermo Schmeda‐Hirschmann
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:58:10Z
dc.date.available2026-03-22T14:58:10Z
dc.date.issued2023
dc.descriptionCitaciones: 3
dc.identifier.doi10.1007/s11130-023-01111-4
dc.identifier.urihttps://doi.org/10.1007/s11130-023-01111-4
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/49615
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.ispartofPlant Foods for Human Nutrition
dc.sourceCentro de Estudios Científicos
dc.subjectPhaseolus
dc.subjectQuercetin
dc.subjectRutin
dc.subjectFood science
dc.subjectKaempferol
dc.subjectBotany
dc.subjectAntioxidant
dc.subjectChemistry
dc.subjectComposition (language)
dc.subjectBiology
dc.titlePhenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris
dc.typearticle

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