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

Carlos De La Cruz-Garcı́a; María-José González-Castro; Marı́a José Oruña-Concha; J. López‐Hernández; J. Simal‐Lozano; Jesus Simal Gandara

doi:10.1016/s0963-9969(98)00046-5

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