Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris)

Bai, Q; Li, M; Zhou, J; Imran, A; de Souza, TSP; Barrow, Colin; Dunshea, F; Suleria, Hafiz

Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris)

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posted on 2025-05-14, 00:41 authored by Q Bai, M Li, J Zhou, A Imran, TSP de Souza, Colin BarrowColin Barrow, F Dunshea, Hafiz SuleriaHafiz Suleria

Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris)

History

Journal

Food Reviews International

Volume

40

Pagination

1941-1979

Location

London, Eng.

Open access

Yes

ISSN

1525-6103

eISSN

1525-6103

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Issue

7

Publisher

Taylor & Francis

Publication URL

http://dx.doi.org/10.1080/87559129.2023.2245026

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Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris)

History

Journal

Volume

Pagination

Location

Open access

ISSN

eISSN

Language

Publication classification

Issue

Publisher

Publication URL

Usage metrics

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Keywords

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