Article
LWT-FOOD SCIENCE AND TECHNOLOGY  (2024)

Role of processing and encapsulation in the protection and bioaccessibility of phenolic compounds from Chilean Tórtola Common Bean (Phaseolus vulgaris L.)

Contreras, A., Carrasco, C., Concha-Meyer, A., Plaza, A., Alarcón, M., Gonzalez, I.

Keywords: T´ortola beans, Phenolic compound, Bioaccessibility, Encapsulation, Antithrombotic activity