High temperature increases cooking time and seed darkening of common beans R. L. M. Reis, Silva, D. A., Gonçalves, J. G. R., Carbonell, S. A. M., and Chiorato, A. F., “High temperature increases cooking time and seed darkening of common beans”, Genetics and Molecular Research, vol. 20, no. 2, 2021. Read more about High temperature increases cooking time and seed darkening of common beansGoogle ScholarDOI