Hot Air Drying Induces Browning and Enhances Phenolic...

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Journal of Food Processing and Preservation 2016 / 05

Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean ( Vigna radiata L.) Sprouts

Gan, Ren-You, Lui, Wing-Yee, Chan, Chak-Lun, Corke, Harold
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12846
Date:
May, 2016
File:
PDF, 274 KB
english, 2016
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