Van de Velde, F.; AlbarracÃn, M.; Cian, R.E.; Drago, S.R.
Fermented Navy Bean (Phaseolus vulgaris) Products with Improved Nutritional, Antioxidant, and Antihypertensive Potential. Fermentation 2026, 12, 238.
https://doi.org/10.3390/fermentation12050238
AMA Style
Van de Velde F, AlbarracÃn M, Cian RE, Drago SR.
Fermented Navy Bean (Phaseolus vulgaris) Products with Improved Nutritional, Antioxidant, and Antihypertensive Potential. Fermentation. 2026; 12(5):238.
https://doi.org/10.3390/fermentation12050238
Chicago/Turabian Style
Van de Velde, Franco, Micaela AlbarracÃn, Raúl E. Cian, and Silvina R. Drago.
2026. "Fermented Navy Bean (Phaseolus vulgaris) Products with Improved Nutritional, Antioxidant, and Antihypertensive Potential" Fermentation 12, no. 5: 238.
https://doi.org/10.3390/fermentation12050238
APA Style
Van de Velde, F., AlbarracÃn, M., Cian, R. E., & Drago, S. R.
(2026). Fermented Navy Bean (Phaseolus vulgaris) Products with Improved Nutritional, Antioxidant, and Antihypertensive Potential. Fermentation, 12(5), 238.
https://doi.org/10.3390/fermentation12050238