What is it about?

The common bean phenolic compounds have beneficial health effects, and being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. This paper shown the changes and interations of the phenolic compounds and other components during storage and processing.

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Why is it important?

This review provides valuable information on phenolic compounds and their concentration and changes during seed processing.


This paper was satisfactory because it has a greater implication in the research on the study of the interactions between phenolic compounds and macromolecules in the seed.

PhD Mayra Nicolás García
Instituto Politecnico Nacional

Read the Original

This page is a summary of: Bean phenolic compound changes during processing: Chemical interactions and identification, Journal of Food Science, February 2021, Wiley,
DOI: 10.1111/1750-3841.15632.
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