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

Alberto Burgos-EdwardsSophia MiñoNélida NinaCecilia PlazaFabiana DazaCristina TheodulozHernán PaillanBasilio CarrascoMónica GajardoGuillermo Schmeda‐Hirschmann2026-03-222026-03-22202310.1007/s11130-023-01111-4https://doi.org/10.1007/s11130-023-01111-4https://andeanlibrary.org/handle/123456789/49615Citaciones: 3enPhaseolusQuercetinRutinFood scienceKaempferolBotanyAntioxidantChemistryComposition (language)BiologyPhenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgarisarticle