Cocción tradicional con especias de Phaseolus vulgaris L. y su efecto antinutricional e inhibición bacteriana
DOI:
https://doi.org/10.18633/biotecnia.v23i1.1327Palabras clave:
Frijol, oligosacáridos, ácido fítico, laurel, epazoteResumen
En el presente trabajo se estudió el efecto del uso de métodos tradicionales para la cocción del frijol: remojo, cocción en olla de barro o de presión, y adición de especias (laurel o epazote). Con respecto al ácido fítico, los resultados muestran que la cocción en olla de presión con previo remojo, es el método que disminuye en mayor proporción la concentración de este factor antinutricional. Para la disminución de α-oligosacáridos rafinosa y estaquiosa, el remojo es el tratamiento que da una mejor respuesta para disminuir los α-galactosacáridos. La cocción en olla de barro disminuye considerablemente estos compuestos en comparación con el uso de olla a presión. El uso de hojas de epazote y de laurel fue muy efectivo para disminuir la concentración de oligosacáridos, además de inhibir el crecimiento microbiano. Por otro lado el uso de presión en la cocción fue el más efectivo para la disminución de la actividad de los inhibidores de tripsina. Una combinación de cocina tradicional mexicana (uso de especias) y cocina moderna (olla a presión) es la mejor manera de disminuir los compuestos antinutricionales y preservar la calidad microbiana de los frijoles cocidos. Estos resultados muestran la importancia de estudiar y preservar la cocina tradicional mexicana.
Descargas
Los datos de descargas todavía no están disponibles.
Citas
AGUILERA, Y., MARTÍN-CABREJAS, M. A., BENÍTEZ, V., MOLLÁ, E., LÓPEZ-ANDRÉU, F. J. & ESTEBAN, R. M. 2009. Changes in carbohydrate fraction during dehydration process of common legumes. Journal of Food Composition and Analysis, 22, 678-683.
AKDEMIR EVRENDILEK, G. 2015. Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria. International Journal of Food Microbiology, 202, 35-41.
AL-KAISEY, M. T., ALWAN, A.-K. H., MOHAMMAD, M. H. & SAEED, A. H. 2003. Effect of gamma irradiation on antinutritional factors in broad bean. Radiation Physics and Chemistry, 67, 493-496.
ALONSO, R., AGUIRRE, A. & MARZO, F. J. F. C. 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. 68, 159-165.
ARMENDÁRIZ-FERNÁNDEZ, K. V., HERRERA-HERNÁNDEZ, I. M., MUÑOZ-MÁRQUEZ, E. & SÁNCHEZ, E. 2019. Characterization of bioactive compounds, mineral content, and antioxidant activity in bean varieties grown with traditional methods in Oaxaca, Mexico. Antioxidants, 8, 26.
BARAMPAMA, Z. & SIMARD, R. E. J. J. O. F. S. 1994. Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by processing. 59, 833-838.
BELEIA, A., THU THAO, L. & IDA, E. J. J. O. F. S. 1993. Lowering phytic phosphorus by hydration of soybeans. 58, 375-377.
BILBAO, T., HAMPE, S., SMITH, R., PUERTA, F. & LEDESMA, L. J. A. 2000. Presence of antinutritional factors and natural toxins in coloured beans (Phaseolus vulgaris L.) and peas (Pisum sativum L.) during storage at room temperature. 37, 147-150.
CARTER, C. E. & MANTHEY, F. A. J. C. C. 2019. Seed treatments affect milling properties and flour quality of black beans (Phaseolus vulgaris L.). 96, 689-697.
CHÁVEZ-MENDOZA, C., HERNÁNDEZ-FIGUEROA, K. & SÁNCHEZ, E. 2019. Antioxidant Capacity and Phytonutrient Content in the Seed Coat and Cotyledon of Common Beans (Phaseolus vulgaris L.) from Various Regions in Mexico. Antioxidants, 8, 5.
CHINEN, I., NAKAMURA, T. & FUKUDA, N. 1981. Purification and properties of α-galactosidase from immature stalks of Saccharum officinarum (sugar cane). The Journal of Biochemistry, 90, 1453-1461.
CHROST, B., DANIEL, A. & KRUPINSKA, K. 2004. Regulation of α-galactosidase gene expression in primary foliage leaves of barley (Hordeum vulgare L.) during dark-induced senescence. Planta, 218, 886-889.
CHROST, B., KOLUKISAOGLU, U., SCHULZ, B. & KRUPINSKA, K. 2007. An α-galactosidase with an essential function during leaf development. Planta, 225, 311-320.
CORZO-RÍOS, L. J., SÁNCHEZ-CHINO, X. M., CARDADOR-MARTÍNEZ, A., MARTÍNEZ-HERRERA, J. & JIMÉNEZ-MARTÍNEZ, C. 2020. Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico. International Journal of Gastronomy and Food Science, 20, 100206.
DE COCA-SINOVA, A., VALENCIA, D., JIMÉNEZ-MORENO, E., LÁZARO, R. & MATEOS, G. J. P. S. 2008. Apparent ileal digestibility of energy, nitrogen, and amino acids of soybean meals of different origin in broilers. 87, 2613-2623.
EGOUNLETY, M. & AWORH, O. J. J. O. F. E. 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). 56, 249-254.
ERENPREISS, J., SPANO, M., ERENPREISA, J., BUNGUM, M. & GIWERCMAN, A. 2006. Sperm chromatin structure and male fertility: biological and clinical aspects. Asian journal of andrology, 8, 11-29.
ESCALANTE-ESTRADA, J. A. S., RODRÍGUEZ-GONZÁLEZ, M. T. & ESCALANTE-ESTRADA, Y. I. J. C. T. A. M. 2014. Tasa de crecimiento de biomasa y rendimiento de frijol en función del nitrógeno. 2, 1-8.
ESKIN, N. M. & WIEBE, S. J. J. O. F. S. 1983. Changes in phytase activity and phytate during germination of two fababean cultivars. 48, 270-271.
GATT, S. & BAKER, E. A. 1970. Purification and separation of α- and β-galactosidases from spinach leaves. Biochimica et Biophysica Acta (BBA) - Enzymology, 206, 125-135.
GAUDREAULT, P.-R. & WEBB, J. A. 1983. Partial purification and properties of an alkaline α-galactosidase from mature leaves of Cucurbita pepo. Plant physiology, 71, 662-668.
GAUDREAULT, P. R. & WEBB, J. A. 1982. Alkaline α-galactosidase in leaves of Cucurbita pepo. Plant Science Letters, 24, 281-288.
GOMES BASSO LOS, F., ZIELINSKI, A. A. F., WOJEICCHOWSKI, J. P., NOGUEIRA, A. & DEMIATE, I. M. 2018. Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition. Current Opinion in Food Science, 19, 63-71.
GREWAL, A. & JOOD, S. J. J. O. F. B. 2006. Effect of processing treatments on nutritional and antinutritional contents of green gram. 30, 535-546.
HAMERSTRAND, G., BLACK, L. & GLOVER, J. 1981. Trypsin inhibitors in soy products: modification of the standard analytical procedure.
HAYAT, I., AHMAD, A., MASUD, T., AHMED, A. & BASHIR, S. 2014. Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Critical reviews in food science and nutrition, 54, 580-592.
HERNÁNDEZ, C. J. & ESCUERDO, A. C. J. A. M. 1993. Efecto de la cocción sobre algunas características nutricionales del frijol. 42-47.
IYER, V., SALUNKHE, D., SATHE, S. & ROCKLAND, L. B. J. P. F. F. H. N. 1980. Quick-cooking beans (Phaseolus vulgaris L.): II. Phytates, oligosaccharides, and antienzymes. 30, 45-52.
JOOD, S., MEHTA, U., SINGH, R., BHAT, C. M. J. J. O. A. & CHEMISTRY, F. 1985. Effect of processing on flatus-producing factors in legumes. 33, 268-271.
KON, S. J. J. O. F. S. 1979. Effect of soaking temperature on cooking and nutritional quality of beans. 44, 1329-1335.
LO TURCO, V., POTORTÌ, A. G., RANDO, R., RAVENDA, P., DUGO, G. & DI BELLA, G. 2016. Functional properties and fatty acids profile of different beans varieties. Natural product research, 30, 2243-2248.
MA, Z., BOYE, J. I. & HU, X. J. L. 2018. Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization. 92, 147-154.
MACHAIAH, J. P. & PEDNEKAR, M. 2002. Carbohydrate composition of low dose radiation-processed legumes and reduction in flatulence factors. Food Chemistry, 79, 293-301.
NJOUMI, S., JOSEPHE AMIOT, M., ROCHETTE, I., BELLAGHA, S. & MOUQUET-RIVIER, C. 2019. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. International journal of food sciences and nutrition, 70, 551-561.
PARMAR, N., SINGH, N., KAUR, A. & THAKUR, S. 2017. Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions. Journal of food science and technology, 54, 1023-1034.
PÉREZ‐RAMÍREZ, I. F., BECERRIL‐OCAMPO, L. J., REYNOSO‐CAMACHO, R., HERRERA, M. D., GUZMÁN‐MALDONADO, S. H. & CRUZ‐BRAVO, R. K. 2018. Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats. Journal of the Science of Food and Agriculture, 98, 998-1007.
REHMAN, Z.-U. & SHAH, W. 2005. Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food chemistry, 91, 327-331.
SÁNCHEZ-MATA, M. C., PEÑUELA-TERUEL, M. J., CÁMARA-HURTADO, M., DÍEZ-MARQUÉS, C. & TORIJA-ISASA, M. E. 1998. Determination of mono-, di-, and oligosaccharides in legumes by high-performance liquid chromatography using an amino-bonded silica column. Journal of Agricultural and Food Chemistry, 46, 3648-3652.
SERNA-COCK, L., PABÓN-RODRÍGUEZ, O. V. & QUINTANA-MORENO, J. D. J. I. T. 2019. Efectos de la Fuerza Iónica y el Tiempo de Remojo de Legumbres Secas sobre sus Propiedades Tecnofuncionales. 30, 201-210.
SHIMELIS, E. A. & RAKSHIT, S. K. 2007. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103, 161-172.
SUHR, K. I. & NIELSEN, P. V. 2003. Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. Journal of Applied Microbiology, 94, 665-674.
TALARI, A., SHAKAPPA, D. J. C. R. I. N. & SCIENCE, F. 2018. Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds. 6, 852-861.
UDENSI, E., EKWU, F. & ISINGUZO, J. J. P. J. O. N. 2007. Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. 6, 194-197.
ULLOA, J. A., ROSAS ULLOA, P., RAMÍREZ RAMÍREZ, J. C. & ULLOA RANGEL, B. E. 2011. El frijol (Phaseolus vulgaris): su importancia nutricional y como fuente de fitoquímicos. CONACYT.
VALENCIA, D., SERRANO, M., LÁZARO, R., LATORRE, M., MATEOS, G. J. A. F. S. & TECHNOLOGY 2008. Influence of micronization (fine grinding) of soya bean meal and fullfat soya bean on productive performance and digestive traits in young pigs. 147, 340-356.
WANG, N., HATCHER, D. W., TYLER, R. T., TOEWS, R. & GAWALKO, E. J. 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43, 589-594.
XU, B. & CHANG, S. K. 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of agricultural and food chemistry, 57, 4754-4764.
AKDEMIR EVRENDILEK, G. 2015. Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria. International Journal of Food Microbiology, 202, 35-41.
AL-KAISEY, M. T., ALWAN, A.-K. H., MOHAMMAD, M. H. & SAEED, A. H. 2003. Effect of gamma irradiation on antinutritional factors in broad bean. Radiation Physics and Chemistry, 67, 493-496.
ALONSO, R., AGUIRRE, A. & MARZO, F. J. F. C. 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. 68, 159-165.
ARMENDÁRIZ-FERNÁNDEZ, K. V., HERRERA-HERNÁNDEZ, I. M., MUÑOZ-MÁRQUEZ, E. & SÁNCHEZ, E. 2019. Characterization of bioactive compounds, mineral content, and antioxidant activity in bean varieties grown with traditional methods in Oaxaca, Mexico. Antioxidants, 8, 26.
BARAMPAMA, Z. & SIMARD, R. E. J. J. O. F. S. 1994. Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by processing. 59, 833-838.
BELEIA, A., THU THAO, L. & IDA, E. J. J. O. F. S. 1993. Lowering phytic phosphorus by hydration of soybeans. 58, 375-377.
BILBAO, T., HAMPE, S., SMITH, R., PUERTA, F. & LEDESMA, L. J. A. 2000. Presence of antinutritional factors and natural toxins in coloured beans (Phaseolus vulgaris L.) and peas (Pisum sativum L.) during storage at room temperature. 37, 147-150.
CARTER, C. E. & MANTHEY, F. A. J. C. C. 2019. Seed treatments affect milling properties and flour quality of black beans (Phaseolus vulgaris L.). 96, 689-697.
CHÁVEZ-MENDOZA, C., HERNÁNDEZ-FIGUEROA, K. & SÁNCHEZ, E. 2019. Antioxidant Capacity and Phytonutrient Content in the Seed Coat and Cotyledon of Common Beans (Phaseolus vulgaris L.) from Various Regions in Mexico. Antioxidants, 8, 5.
CHINEN, I., NAKAMURA, T. & FUKUDA, N. 1981. Purification and properties of α-galactosidase from immature stalks of Saccharum officinarum (sugar cane). The Journal of Biochemistry, 90, 1453-1461.
CHROST, B., DANIEL, A. & KRUPINSKA, K. 2004. Regulation of α-galactosidase gene expression in primary foliage leaves of barley (Hordeum vulgare L.) during dark-induced senescence. Planta, 218, 886-889.
CHROST, B., KOLUKISAOGLU, U., SCHULZ, B. & KRUPINSKA, K. 2007. An α-galactosidase with an essential function during leaf development. Planta, 225, 311-320.
CORZO-RÍOS, L. J., SÁNCHEZ-CHINO, X. M., CARDADOR-MARTÍNEZ, A., MARTÍNEZ-HERRERA, J. & JIMÉNEZ-MARTÍNEZ, C. 2020. Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico. International Journal of Gastronomy and Food Science, 20, 100206.
DE COCA-SINOVA, A., VALENCIA, D., JIMÉNEZ-MORENO, E., LÁZARO, R. & MATEOS, G. J. P. S. 2008. Apparent ileal digestibility of energy, nitrogen, and amino acids of soybean meals of different origin in broilers. 87, 2613-2623.
EGOUNLETY, M. & AWORH, O. J. J. O. F. E. 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). 56, 249-254.
ERENPREISS, J., SPANO, M., ERENPREISA, J., BUNGUM, M. & GIWERCMAN, A. 2006. Sperm chromatin structure and male fertility: biological and clinical aspects. Asian journal of andrology, 8, 11-29.
ESCALANTE-ESTRADA, J. A. S., RODRÍGUEZ-GONZÁLEZ, M. T. & ESCALANTE-ESTRADA, Y. I. J. C. T. A. M. 2014. Tasa de crecimiento de biomasa y rendimiento de frijol en función del nitrógeno. 2, 1-8.
ESKIN, N. M. & WIEBE, S. J. J. O. F. S. 1983. Changes in phytase activity and phytate during germination of two fababean cultivars. 48, 270-271.
GATT, S. & BAKER, E. A. 1970. Purification and separation of α- and β-galactosidases from spinach leaves. Biochimica et Biophysica Acta (BBA) - Enzymology, 206, 125-135.
GAUDREAULT, P.-R. & WEBB, J. A. 1983. Partial purification and properties of an alkaline α-galactosidase from mature leaves of Cucurbita pepo. Plant physiology, 71, 662-668.
GAUDREAULT, P. R. & WEBB, J. A. 1982. Alkaline α-galactosidase in leaves of Cucurbita pepo. Plant Science Letters, 24, 281-288.
GOMES BASSO LOS, F., ZIELINSKI, A. A. F., WOJEICCHOWSKI, J. P., NOGUEIRA, A. & DEMIATE, I. M. 2018. Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition. Current Opinion in Food Science, 19, 63-71.
GREWAL, A. & JOOD, S. J. J. O. F. B. 2006. Effect of processing treatments on nutritional and antinutritional contents of green gram. 30, 535-546.
HAMERSTRAND, G., BLACK, L. & GLOVER, J. 1981. Trypsin inhibitors in soy products: modification of the standard analytical procedure.
HAYAT, I., AHMAD, A., MASUD, T., AHMED, A. & BASHIR, S. 2014. Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Critical reviews in food science and nutrition, 54, 580-592.
HERNÁNDEZ, C. J. & ESCUERDO, A. C. J. A. M. 1993. Efecto de la cocción sobre algunas características nutricionales del frijol. 42-47.
IYER, V., SALUNKHE, D., SATHE, S. & ROCKLAND, L. B. J. P. F. F. H. N. 1980. Quick-cooking beans (Phaseolus vulgaris L.): II. Phytates, oligosaccharides, and antienzymes. 30, 45-52.
JOOD, S., MEHTA, U., SINGH, R., BHAT, C. M. J. J. O. A. & CHEMISTRY, F. 1985. Effect of processing on flatus-producing factors in legumes. 33, 268-271.
KON, S. J. J. O. F. S. 1979. Effect of soaking temperature on cooking and nutritional quality of beans. 44, 1329-1335.
LO TURCO, V., POTORTÌ, A. G., RANDO, R., RAVENDA, P., DUGO, G. & DI BELLA, G. 2016. Functional properties and fatty acids profile of different beans varieties. Natural product research, 30, 2243-2248.
MA, Z., BOYE, J. I. & HU, X. J. L. 2018. Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization. 92, 147-154.
MACHAIAH, J. P. & PEDNEKAR, M. 2002. Carbohydrate composition of low dose radiation-processed legumes and reduction in flatulence factors. Food Chemistry, 79, 293-301.
NJOUMI, S., JOSEPHE AMIOT, M., ROCHETTE, I., BELLAGHA, S. & MOUQUET-RIVIER, C. 2019. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. International journal of food sciences and nutrition, 70, 551-561.
PARMAR, N., SINGH, N., KAUR, A. & THAKUR, S. 2017. Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions. Journal of food science and technology, 54, 1023-1034.
PÉREZ‐RAMÍREZ, I. F., BECERRIL‐OCAMPO, L. J., REYNOSO‐CAMACHO, R., HERRERA, M. D., GUZMÁN‐MALDONADO, S. H. & CRUZ‐BRAVO, R. K. 2018. Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats. Journal of the Science of Food and Agriculture, 98, 998-1007.
REHMAN, Z.-U. & SHAH, W. 2005. Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food chemistry, 91, 327-331.
SÁNCHEZ-MATA, M. C., PEÑUELA-TERUEL, M. J., CÁMARA-HURTADO, M., DÍEZ-MARQUÉS, C. & TORIJA-ISASA, M. E. 1998. Determination of mono-, di-, and oligosaccharides in legumes by high-performance liquid chromatography using an amino-bonded silica column. Journal of Agricultural and Food Chemistry, 46, 3648-3652.
SERNA-COCK, L., PABÓN-RODRÍGUEZ, O. V. & QUINTANA-MORENO, J. D. J. I. T. 2019. Efectos de la Fuerza Iónica y el Tiempo de Remojo de Legumbres Secas sobre sus Propiedades Tecnofuncionales. 30, 201-210.
SHIMELIS, E. A. & RAKSHIT, S. K. 2007. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103, 161-172.
SUHR, K. I. & NIELSEN, P. V. 2003. Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. Journal of Applied Microbiology, 94, 665-674.
TALARI, A., SHAKAPPA, D. J. C. R. I. N. & SCIENCE, F. 2018. Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds. 6, 852-861.
UDENSI, E., EKWU, F. & ISINGUZO, J. J. P. J. O. N. 2007. Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. 6, 194-197.
ULLOA, J. A., ROSAS ULLOA, P., RAMÍREZ RAMÍREZ, J. C. & ULLOA RANGEL, B. E. 2011. El frijol (Phaseolus vulgaris): su importancia nutricional y como fuente de fitoquímicos. CONACYT.
VALENCIA, D., SERRANO, M., LÁZARO, R., LATORRE, M., MATEOS, G. J. A. F. S. & TECHNOLOGY 2008. Influence of micronization (fine grinding) of soya bean meal and fullfat soya bean on productive performance and digestive traits in young pigs. 147, 340-356.
WANG, N., HATCHER, D. W., TYLER, R. T., TOEWS, R. & GAWALKO, E. J. 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43, 589-594.
XU, B. & CHANG, S. K. 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of agricultural and food chemistry, 57, 4754-4764.
Publicado
2021-01-21
Cómo citar
Olivas Orozco, G. I., Lamz Piedra, A. ., Cázares Chávez, Z. ., Jiménez Galindo, J. C. ., Molina-Corral, J. ., Sepúlveda, D., & Rios-Velazco, C. (2021). Cocción tradicional con especias de Phaseolus vulgaris L. y su efecto antinutricional e inhibición bacteriana. Biotecnia, 23(1), 62–69. https://doi.org/10.18633/biotecnia.v23i1.1327
Número
Sección
Artículos originales
Licencia
La revista Biotecnia se encuentra bajo la licencia Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
_(2).jpg)
