Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)

Publication date: July 2021Source: Journal of Functional Foods, Volume 82Author(s): Jason A. Wiesinger, Juan M. Osorno, Phillip E. McClean, Jonathan J. Hart, Raymond P. Glahn

Source: Journal of Functional Foods - April 28, 2021 Category: Nutrition Source Type: research