Effects of hydrothermal processing on volatile and fatty acids profile of cowpeas (vigna unguiculata), chickpeas (cicer arietinum) and kidney beans (phaseolus vulgaris)

HIGHLIGHTS

• who: Prit Khrisanapant and collaborators from the Department of Food Science, University of Otago, Dunedin, New Zealand have published the paper: Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris), in the Journal: Molecules 2022, 27,x x27, FOR PEER REVIEW Molecules 2022, 27, FOR REVIEW Molecules 2022, x PEER FOR PEER REVIEW of /2022/
• what: The aim of this work was to understand the processing time`s effect on the legumes` volatile profile. This study investigated the effects of hydrothermal processing . . .
  

   

  

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