Comparison of the quality aspects of organic and conventional green beans (Phaseolus vulgaris L.)
The nutritional quality and antioxidant activity of organic and conventional green beans were compared in a series of experiments. Firmness, percent dry matter, carotenoids and chlorophyll contents, respiration rate, vitamin C and proteins were evaluated. Hydroxyl radical scavenging activity, SOD, A...
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | en |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10214/3505 |