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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Phenolic compounds and the antioxidant properties in seeds of green- and yellow-podded bean (Phaseolus vulgaris L.) varieties

Compuestos fenólicos y propiedades antioxidantes en semillas de distintas variedades de frijol [alubia] de vaina verde y amarilla (Phaseolus vulgaris L.)

Stanisław WeidnerDepartment of Biology and Biotechnology, Chair of Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandView further author information
,
Angelika KrólDepartment of Biology and Biotechnology, Chair of Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandCorrespondence[email protected]
View further author information
,
Magdalena KaramaćDivision of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, PolandView further author information
&
Ryszard AmarowiczDivision of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, PolandView further author information
Pages 373-380 | Received 31 Aug 2017, Accepted 14 Nov 2017, Published online: 12 Feb 2018

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