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González Ponce, C., Ortega Rojas, R.M., Estevez, S., Poblete, T., Rebolledo, K., Barrera, C., Ulloa, D., Valenzuela, M., Valenzuela, C., Pavez, E., Mendoza, R., Narbona, C. and Gonzalez, J. 2020. EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS (Phaseolus vulgaris). Journal of the Chilean Chemical Society. 65, 4 (Nov. 2020), 4937-4942. DOI:https://doi.org/10.4067/S0717-97072020000404937.