The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)

1. De La Cruz-Garcia, C.
2. González-Castro, M.J.
3. Oruña-Conccha, M.J.
4. López-Hernández, J.
5. Simal-Lozano, J.A.
6. Simal-Gándara, J.