Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (<i>Phaseolus vulgaris</i>) Varieties of Different Colours

<div>Effect on the total level of biogenic amines (mg/100 g FW) of steaming and boiling treatment of three varieties of green beans.</div>

Journal of Food Quality

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Figure 2

Figure 2: Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (<i>Phaseolus vulgaris</i>) Varieties of Different Colours 

Figure 2 | Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours 