Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans-Reference-Cited by-同舟云学术

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Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans

Published:2024-07 Issue: Volume:203 Page:116413
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Roselló Salvador,Beltran Joaquin,Rivera Ana,López-Mas Laura,Romero del Castillo Roser,Casals Joan^ORCID

Publisher

Elsevier BV

Reference67 articles.

1. Minor Strecker degradation products of phenylalanine and phenylglycine;Adamiec;European Food Research and Technology,2001

2. Odor properties of some tetrahydropyranyl ethers;Anselmi;Journal of Agricultural and Food Chemistry,1992

3. Genotype and environment effect on canning quality of dry bean grown in Saskatchewan;Balasubramanian;Canadian Journal of Plant Science,1999

4. Reduced retort processing time improves canning quality of fast‐cooking dry beans (Phaseolus vulgaris L.);Bassett;Journal of the Science of Food and Agriculture,2020

5. Selection L67, a pure line with true seed type of the Ganxet common bean (Phaseolus vulgaris L.);Bosch;HortScience,1998

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