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

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dc.contributor.authorBurgos-Edwards, Alberto
dc.contributor.authorSophia, Miño
dc.contributor.authorNina, Nélida
dc.contributor.authorPlaza, Cecilia
dc.contributor.authorDaza, Fabiana
dc.contributor.authorTheoduloz, Cristina
dc.contributor.authorPaillán, Hernán
dc.contributor.authorCarrasco, Basilio
dc.contributor.authorGajardo, Mónica
dc.contributor.authorSchmeda-Hirschmann [untranslated], Guillermo
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T13:40:25Z
dc.date.available2026-03-22T13:40:25Z
dc.date.issued2024
dc.description.abstracthttps://doi.org/10.1007/s11130-023-01111-4
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/42043
dc.language.isoen
dc.sourceUniversidad Católica Boliviana
dc.titlePhenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris
dc.typeWorking Paper

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