Journal of Food Quality / 2017 / Article / Fig 1

Research Article

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

Figure 1

Effect of boiling and steaming treatment on the antioxidant activity and total polyphenols (mg/100 g FW) on three green beans varieties.

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