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Journal: Foods, 2024
Volume: 13
Number: 36
36
Article: Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO₂ Extraction
Authors: by Jesus Benites-Mena, Celia Vargas-De-La-Cruz, Claudia Vergara-Valdés, Jorge Jave-Nakayo, Jaime Ortiz-Viedma, Cielo Char, Marianela Inga-Guevara, Marcos Flores and Alberto Cepeda
Link: https://www.mdpi.com/2304-8158/13/1/36

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