Fingerprinting of volatile profiles of sprouted and unsprouted seeds and flours of Phaseolus vulgaris cultivars using HS-SPME/GC-MS
Legumes are a vital source of plant-based protein and bioactive compounds, yet their consumption is often limited by the development of undesirable off-flavors during processing. This study investigated how germination and milling influence the volatile organic compound (VOC) profiles of three Phaseolus vulgaris cultiv...