HARD-TO-COOK DEFECT IN BLACK BEANS - EFFECT OF PRETREATMENT AND STORAGE CONDITION ON EXTRACTABLE PHENOLS AND PEROXIDASE-ACTIVITY

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dc.contributor.authorPLHAK, LC
dc.contributor.authorSTANLEY, DW
dc.contributor.authorHOHLBERG, AI
dc.contributor.authorAGUILERA, JM
dc.date.accessioned2025-01-23T19:25:22Z
dc.date.available2025-01-23T19:25:22Z
dc.date.issued1987
dc.fuente.origenWOS
dc.identifier.issn0315-5463
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/99471
dc.identifier.wosidWOS:A1987L764400104
dc.issue.numero5
dc.language.isoen
dc.pagina.final382
dc.pagina.inicio378
dc.revistaCanadian institute of food science and technology journal-journal de l institut canadien de science et technologie alimentaires
dc.rightsacceso restringido
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleHARD-TO-COOK DEFECT IN BLACK BEANS - EFFECT OF PRETREATMENT AND STORAGE CONDITION ON EXTRACTABLE PHENOLS AND PEROXIDASE-ACTIVITY
dc.typeartículo
dc.volumen20
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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