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. 2021 Jul 19;10(7):1665. doi: 10.3390/foods10071665

Figure 6.

Figure 6

The influence of the processing method on the retention of key volatile compounds: dimethyl sulfide (), 2-ethyl-1-hexanol () and hexanal (), in rehydrated pre-cooked beans. Parameters not sharing the same letters are significantly different (p < 0.05).