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.).

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.

Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130734

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DC Field	Value	Language
dc.contributor.author	ALVES, N. E. G.
dc.contributor.author	GOMES, M. J. C.
dc.contributor.author	VASCONCELOS, C. M.
dc.contributor.author	LIMA, A. C.
dc.contributor.author	LIMA, S. L. S. DE
dc.contributor.author	BRITO, E. S. de
dc.contributor.author	BASSINELLO, P. Z.
dc.contributor.author	MARTINO, H. S. D.
dc.date.accessioned	2021-04-02T12:33:57Z	-
dc.date.available	2021-04-02T12:33:57Z	-
dc.date.created	2021-03-16
dc.date.issued	2021
dc.identifier.citation	Food Chemistry, v. 342, 128390, 2021.
dc.identifier.uri	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1130734	-
dc.language.iso	eng
dc.rights	openAccess	eng
dc.subject	Antioxidant capacity
dc.subject	Postharvest storage
dc.subject	Common bean
dc.subject	Glycosylated kaempferol
dc.subject	Kaempferol Glicosilado
dc.subject	Capacidade antioxidante
dc.subject	Compostos fenólicos
dc.subject	Feijão comum
dc.title	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.).
dc.type	Artigo de periódico
dc.subject.nalthesaurus	Phenolic compounds
riaa.ainfo.id	1130734
riaa.ainfo.lastupdate	2021-04-01
dc.identifier.doi	https://doi.org/10.1016/j.foodchem.2020.128390
dc.contributor.institution	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.
Appears in Collections:	Artigo em periódico indexado (CNPAT)

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