Open AccessResearch Article High temperature increases cooking time and seed darkening of common beans
Author(s) -
Rafael Miranda Carvalho dos Reis,
Daiana Alves Da Silva,
João Guilherme Ribeiro Gonçalves,
Sérgio Augusto Morais Carbonell,
Alisson Fernando Chiorato
Publication year - 2021
Publication title -
genetics and molecular research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.356
H-Index - 48
ISSN - 1676-5680
DOI - 10.4238/gmr18779
Subject(s) - environmental science , horticulture , food science , chemistry , biology