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84 Voysest, O. (2012). Yellow beans in Latin America. Report 0084‐7747. Cali, Colombia: Centro International de Agricultura Tropical (CIAT).

85 Westphal, E. (1974). Pulses in Ethiopia, their taxonomy and agricultural significance. PhD Dissertation, Wageningen University, Wageningen, Netherlands. 273p.

86 Wiesinger, J.A., Cichy K.A., Tako, E. & Glahn, R.P. (2018). The fast cooking and enhanced iron bioavailability properties of properties of the Manteca yellow bean (Phaseolus vulgaris L.). Nutrients 10: 1609.

87 Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. & Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural & Food Chemistry 52: 4026–4037.

88 Xu, B.J. & Chang, S.K.C. (2009). Total phenolic, phenolic acid, anthocyanin, flavan‐3‐ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agricultural & Food Chemistry 57: 4754–4764.

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