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

  1. De La Cruz-García, C.
  2. González-Castro, M.J.
  3. Oruña-Concha, M.J.
  4. López-Hernández, J.
  5. Simal-Lozano, J.A.
  6. Simal-Gándara, J.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 1997

Volume: 30

Issue: 10

Pages: 787-791

Type: Article

DOI: 10.1016/S0963-9969(98)00046-5 GOOGLE SCHOLAR
Data source: Scopus