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Phenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris

Published Online: 2023-10-09

Published Print: 2023-12

Authors

Burgos-Edwards, Alberto

Miño, Sophia

Nina, Nélida

Plaza, Cecilia

Daza, Fabiana

Theoduloz, Cristina

Paillán, Hernán

Carrasco, Basilio

Gajardo, Mónica

Schmeda-Hirschmann, Guillermo
Funding

Funding for this research was provided by:

Proyecto Fortalecimiento al Desarrollo Científico de Centros Regionales-ANID (R20F0001 CEAP, R20F0001 CEAP, R20F0001 CEAP, R20F0001 CEAP, R20F0001 CEAP, R20F0001 CEAP)

Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT 1210076, FONDECYT 1210076, FONDECYT 1210076, FONDECYT 1210076, FONDECYT 1210076, FONDECYT 1210076, FONDECYT 1210076)

Agencia Nacional de Investigación y Desarrollo (Doctoral grant 21192237)
License Information

Text and Data Mining valid from 2023-10-09

Version of Record valid from 2023-10-09
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Article History

Accepted: 2 October 2023

First Online: 9 October 2023

Declarations

:

: The authors declare no conflict of interest.

: Not applicable.

: The authors declare no competing interests.

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