Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)
| Autor: | Razo-Belmán, Rosario, Castañeda-Rodríguez, Rey, Heil, Martin, Ozuna, César |
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| Zdroj: | In Food Chemistry Advances June 2024 4 |
| Databáze: | ScienceDirect |
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