Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Despite the common beans’ nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soa...

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Bibliographic Details
Main Authors:	Elsa Mecha, Susana T. Leitão, Bruna Carbas, Ana T. Serra, Pedro M. Moreira, Maria Manuela Veloso, Ricardo Gomes, Maria E. Figueira, Carla Brites, Maria C. Vaz Patto, Maria R. Bronze
Format:	Article
Language:	English
Published:	MDPI AG 2019-07-01
Series:	Foods
Subjects:	<i>Phaseolus vulgaris</i> Portuguese varieties phenolic compounds soaking peeling spectrophotometry UPLC-TripleTOF-MS
Online Access:	https://www.mdpi.com/2304-8158/8/8/296

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