SOP for the determination and quantification of phenolic compounds in bean flour by HPLC

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dc.creatorOrozco Agredo, Juan Camilo
dc.creatorLondoño Hernandez, Luis Fernando
dc.creatorTaleon, Victor
dc.creatorGallego Castillo, Sonia
dc.date2025-06
dc.date2025-07-21T07:01:22Z
dc.date2025-07-21T07:01:22Z
dc.date.accessioned2026-06-27T13:32:31Z
dc.descriptionThis 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)
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/175696
dc.identifier.urihttp://hdl.handle.net/123456789/62643
dc.languageen
dc.rightsOpen Access
dc.sourceOrozco Agredo, J.C.; Londoño Hernandez, L.F.; Taleon, V.; Gallego Castillo, S. (2025) SOP for the determination and quantification of phenolic compounds in bean flour by HPLC. 20 p.
dc.subjectbeans
dc.subjectfrijol
dc.subjectchemical analysis
dc.subjectanálisis químico
dc.subjectnutriente
dc.subjectnutrient profiling
dc.subjectphenolic compounds
dc.subjectcompuesto fenólico
dc.titleSOP for the determination and quantification of phenolic compounds in bean flour by HPLC
dc.typeManual

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