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.

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DOI: 10.3390/FOODS13010036 GOOGLE SCHOLAR lock_openOpen access editor

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