← Back to graph
Food

fava bean

Selected indexed studies

  • Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. (Compr Rev Food Sci Food Saf, 2021) [PMID:33331050]
  • Tissue culture-based genetic improvement of fava bean (Vicia faba L.): analysis on previous achievements and future perspectives. (Appl Microbiol Biotechnol, 2021) [PMID:34427764]
  • Fava bean and buckwheat are sustainable food sources which support satiety and beneficially modulate several biomarkers, bacteria and metabolites associated with human health. (Eur J Nutr, 2025) [PMID:40481954]

_Worker-drafted node — pending editorial review._

Connections

fava bean helps

Sources

Local graph