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EFFECT OF THERMAL TREATMENT ON PHENOLIC COMPOUNDS AND FUNCTIONALITY LINKED TO TYPE 2 DIABETES AND HYPERTENSION MANAGEMENT OF PERUVIAN AND BRAZILIAN BEAN CULTIVARS (PHASEOLUS VULGARIS L.) USING IN VITRO METHODS
Laboratório de Química Bioquímica e Biologia Molecular de Alimentos Departamento de Alimentos e Nutrição Experimental Faculdade de Ciências Farmacêuticas Universidade de São Paulo São Paulo, SP, Brazil
Laboratório de Química Bioquímica e Biologia Molecular de Alimentos Departamento de Alimentos e Nutrição Experimental Faculdade de Ciências Farmacêuticas Universidade de São Paulo São Paulo, SP, Brazil
Laboratório de Química Bioquímica e Biologia Molecular de Alimentos Departamento de Alimentos e Nutrição Experimental Faculdade de Ciências Farmacêuticas Universidade de São Paulo São Paulo, SP, Brazil