Comparison of γâaminobutyric acid accumulation capability in different mung bean ( Vigna radiata L .) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines
Ma, Yuling, Tong, Litao, Li, Juan, Ashraf, Jawad, Wang, Shanshan, Zhao, Bo, Liu, Liya, Blecker, Christophe, Zhou, SumeiJournal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14771
Date:
August, 2020
File:
PDF, 11.99 MB
2020