Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans
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DOI: 10.3390/foods12112160
Abstract: In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad… read more here.
Keywords: substances broad; broad beans; sun drying; freeze drying ... See more keywords