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Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans

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 beans were systematically compared. The results indicated sign...

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Detalles Bibliográficos
Autores principales:	Li, Si, Liu, Fangwei, Wu, Mulan, Li, Yuhao, Song, Xiaoxiao, Yin, Junyi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252730/ https://www.ncbi.nlm.nih.gov/pubmed/37297405 http://dx.doi.org/10.3390/foods12112160

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