The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)

✍ Scribed by Carlos De La Cruz-Garcı́a; Marı́a José González-Castro; Marı́a José Oruña-Concha; Julia López-Hernández; Jesús Ángel Simal-Lozano; Jesús Simal-Gándara

• Book ID: 117672629
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 227 KB
• Volume: 30
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(98)00046-5