Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans
DPPH inhibition for raw, soaked, and cooked beans. For each type of bean, bars with different small letters indicate significant differences (LSD; ). For each type of treatment (raw/untreated, soaking, and cooking), bars with different capital letters indicate significant differences (LSD; ).
Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.