Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction
- Benites-Mena, J.
- Vargas-De-La-Cruz, C.
- Vergara-Valdés, C.
- Jave-Nakayo, J.
- Ortiz-Viedma, J.
- Char, C.
- Inga-Guevara, M.
- Flores, M.
- Cepeda, A.
Revista:
Foods
ISSN: 2304-8158
Ano de publicación: 2024
Volume: 13
Número: 1
Tipo: Artigo
