المؤلفون: D. Sosa De León, L.F. Méndez-López, B.E. González-Martínez, M. López-Cabanillas Lomelí, A.A. López-Hernández, D.A. Luna-Vital, D. Néder-Suárez, J.A. Vázquez-Rodríguez

المصدر: Applied Food Research, Vol 4, Iss 2, Pp 100523- (2024)

مصطلحات موضوعية: Fava bean, Bioaccessibility, Flavonoids, PPARγ, Pods, Legume, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502224001331; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/9fa2b08f5e3b4b1a9a76ce6dabdc405f