Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach-Reference-Cited by-同舟云学术

Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

Published:2023-03 Issue: Volume:404 Page:134531
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Dongyan,Ding Anran,Zhu Li,Grauwet Tara,Van Loey Ann,Hendrickx Marc,Kyomugasho Clare

Funder

China Scholarship Council

Fonds Wetenschappelijk Onderzoek

KU Leuven

KU Leuven Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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4. Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris);Chigwedere;Food Research International,2019

5. QTL analysis of seed iron, zinc, and phosphorus levels in an andean bean population;Cichy;Crop Science,2009

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