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Connection

Mario Ferruzzi to Phaseolus

This is a "connection" page, showing publications Mario Ferruzzi has written about Phaseolus.

 
Connection Strength
  
 
 
0.079
  
  1. Machado CM, Ferruzzi MG, Nielsen SS. Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris). J Agric Food Chem. 2008 May 14; 56(9):3102-10.
    View in: PubMed
    Score: 0.079
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.