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

Author： De La Cruz-Garca C. Gonzalez-Castro M.J. Oruna-Concha M.J. Lopez-Hernandez J. Simal-Lozano J.A. Simal-Gandara J.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.30, Iss.10, 1997-12, pp. : 787-791

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