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Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions

Saskia M. van Ruth, J.P. Roozen, Minouche E. Hollmann, Maarten A. Posthumus

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Key concepts: Flavour, Phaseolus, Sensory analysis, Chemistry, Food science, Flavor, Sniffing, Botany

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Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions — Research Paper | ScholarLens