Título:	Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.).
Autor:	ALVES, N. E. G. GOMES, M. J. C. VASCONCELOS, C. M. LIMA, A. C. LIMA, S. L. S. DE BRITO, E. S. de BASSINELLO, P. Z. MARTINO, H. S. D.
Afiliación:	NATÁLIA E. G. ALVES, Department of Nutrition and Health, Federal University of Viçosa; MARIANA J. C. GOMES, Department of Nutrition and Health, Federal University of Viçosa; CHRISTIANE M. VASCONCELOS, Food Biotechnology Laboratory, Vila Velha University, Espírito Santo; ANA C. LIMA, Department of Nutrition and Health, Federal University of Viçosa; SÂMARA L. S. DE LIMA, Department of Nutrition and Health, Federal University of Viçosa; EDY SOUSA DE BRITO, CNPAT; PRISCILA ZACZUK BASSINELLO, CNPAF; HÉRCIA S. D. MARTINO, Department of Nutrition and Health, Federal University of Viçosa.
Año:	2021
Referencia:	Food Chemistry, v. 342, 128390, 2021.
NAL Thesaurus:	Phenolic compounds
Palabras clave:	Antioxidant capacity Postharvest storage Common bean Glycosylated kaempferol Kaempferol Glicosilado Capacidade antioxidante Compostos fenólicos Feijão comum
DOI:	https://doi.org/10.1016/j.foodchem.2020.128390
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAT)