Quality Assurance and Safety of Crops & Foods volume: 18 number: 2 startpage: 179 endpage: 203 Vegan bean-based product enriched with microgreens: chemical, antioxidant, and sensory evaluation application/pdf 2362686 bytes Ratkov Žebeljan, Danijela Popović-Đorđević, Jelena Šunderić, Miloš Todorović, Helena Nedić, Olgica Tomić, Nikola Kostić, Aleksandar Ž. carotenoids; CATA method; Phaseolus vulgaris L.; phytates; phytochemical composition; peptides 2026 eng https://phaidrabg.bg.ac.rs/o:38967 doi:10.15586/qas.v18i2.1620 ISSN: 1757-837X (online) ABSTRACT Beans (Phaseolus vulgaris L.) are an excellent raw material for developing vegan and gluten-free products because of their high content of proteins, dietary fiber, and bioactive compounds. This study aimed to evaluate the chemical composition, antioxidant capacity, and sensory properties of a fermented Tetovac (var.) bean-based product enriched with different microgreens and spices. Notable differences in phytochemical profiles were observed depending on the type of microgreens used. Codon Publications info:eu-repo/semantics/article http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode