Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.)
Abstract With growing consumer interest and demand for health‐benefiting functional foods such as faba beans, particularly evident in developed countries, commercial production of this crop is increasing. In concert with increased production levels comes an equally great need for the inexpensive rap...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Wiley
2020-09-01
|
| Serie: | Legume Science |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1002/leg3.40 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|