CHUTIPANYAPORN, P.; KRUAWAN, K.; CHUPEERACH, C.; SANTIVARANGKNA, C.; SUTTISANSANEE, U. The effect of cooking process on antioxidant activities and total phenolic compounds of five colored beans. Food and Applied Bioscience Journal, [S. l.], v. 2, n. 3, p. 183–191, 2017. DOI: 10.14456/fabj.2014.12. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78051. Acesso em: 19 may. 2024.