Perez Hernandez, L, Morgan, M, Bosch, C et al. (1 more author) (2016) Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis. In: Proceedings of the Nutrition Society. Phytochemicals and health: new perspectives on plant based nutrition, 21-22 Mar 2016, Edinburgh. Cambridge University Press
Metadata
Item Type: | Proceedings Paper |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | (c) 2016, the Authors. This version is free to view and download for private research and study only. Not for re-distribution, re-sale or use in derivative works. Published in the Proceedings of the Nutrition Society and available at https://doi.org/10.1017/S0029665116000434 |
Keywords: | Borlotti beans; polyphenol; starch; amylase; bioaccessibility |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 23 Jan 2017 17:33 |
Last Modified: | 12 Apr 2017 03:41 |
Published Version: | https://doi.org/10.1017/S0029665116000434 |
Status: | Published |
Publisher: | Cambridge University Press |
Identification Number: | 10.1017/S0029665116000434 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:110991 |