CyTA - Journal of Food
Volume 19, 2021 - Issue 1
Research Article
Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (Phaseolus vulgaris L.) with diverse seed colour
Bioaccesibilidad y actividad antiinflamatoria de polifenoles de frijoles comunes mexicanos (Phaseolus vulgaris L.) con cascara de diferente color
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Alan Javier Hernández-ÁlvarezSchool of Food Science and Nutrition, University of Leeds, Leeds, UKhttps://orcid.org/0000-0003-4154-8630View further author information
https://orcid.org/0000-0003-4154-8630View further author information, , Christine BoeschSchool of Food Science and Nutrition, University of Leeds, Leeds, UKhttps://orcid.org/0000-0001-6705-5709View further author information
https://orcid.org/0000-0001-6705-5709View further author information & Caroline OrfilaSchool of Food Science and Nutrition, University of Leeds, Leeds, UKCorrespondence[email protected]
https://orcid.org/0000-0003-2564-8068View further author information
https://orcid.org/0000-0003-2564-8068View further author information