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Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

Author:
Nasar-Abbas, S.M., Siddique, K.H.M., Plummer, J.A., White, P.F., Harris, D., Dods, K., D'Antuono, M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.10 pp. 1703-1711
ISSN:
0023-6438
Subject:
water content, faba beans, Vicia faba, testa, phenolic compounds, food storage, storage temperature, water activity, cotyledons, color, postharvest treatment, light
Agid:
2209062