Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (<i>Phaseolus vulgaris</i> L.) by Supercritical CO₂ Extraction 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, Alberto Cepeda

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