SOP for the determination and quantification of phenolic compounds in bean flour by HPLC
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This SOP describes the stages of the extraction process, drying, identification, and quantification of the main phenolic compounds in common beans (Phaseolus vulgaris L.) using high-performance liquid chromatography (HPLC)
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beans, frijol, chemical analysis, análisis químico, nutriente, nutrient profiling, phenolic compounds, compuesto fenólico