Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico

Publication date: Available online 6 March 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Luis Jorge Corzo-Ríos, Xariss M. Sánchez-Chino, Anabertha Cardador-Martínez, Jorge Martínez-Herrera, Cristian Jiménez-Martínez
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research