Dynamic changes in phytochemical composition and...

International Journal of Food Science & Technology 2016 / 09 Vol. 51; Iss. 9

Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean ( Vigna radiata ) sprouts

Gan, Ren-You, Wang, Ming-Fu, Lui, Wing-Yee, Wu, Kao, Corke, Harold
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Volume:
51
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13185
Date:
September, 2016
File:
PDF, 297 KB
english, 2016
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