Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction

  1. Benites-Mena, J.
  2. Vargas-De-La-Cruz, C.
  3. Vergara-Valdés, C.
  4. Jave-Nakayo, J.
  5. Ortiz-Viedma, J.
  6. Char, C.
  7. Inga-Guevara, M.
  8. Flores, M.
  9. Cepeda, A.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2024

Volume: 13

Issue: 1

Type: Article

DOI: 10.3390/FOODS13010036 GOOGLE SCHOLAR lock_openOpen access editor

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