Journal of Food Quality / 2017 / Article / Fig 2

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 2

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

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