论文信息 - EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris ) - 字舞流文

EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )

C. Valenzuela | R. Mendoza | J. González | C. González | T. Poblete | C. Barrera | S. Estévez | E. Pavez | R. Ortega | M. Valenzuela | K. Rebolledo | D. Ulloa | C. Narbona