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Article: Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

TitleFermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes
Authors
Issue Date2016
Citation
International Journal of Food Science & Technology, 2016, v. 51, p. 875-884 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/230278

 

DC FieldValueLanguage
dc.contributor.authorGAN, R-
dc.contributor.authorShah, N-
dc.contributor.authorWang, M-
dc.contributor.authorLui, WY-
dc.contributor.authorCorke, H-
dc.date.accessioned2016-08-23T14:16:07Z-
dc.date.available2016-08-23T14:16:07Z-
dc.date.issued2016-
dc.identifier.citationInternational Journal of Food Science & Technology, 2016, v. 51, p. 875-884-
dc.identifier.urihttp://hdl.handle.net/10722/230278-
dc.languageeng-
dc.relation.ispartofInternational Journal of Food Science & Technology-
dc.titleFermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes-
dc.typeArticle-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.emailLui, WY: wylui@hku.hk-
dc.identifier.emailCorke, H: harold@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.authorityLui, WY=rp00756-
dc.identifier.authorityCorke, H=rp00688-
dc.identifier.doi10.1111/ijfs.13062-
dc.identifier.hkuros261315-
dc.identifier.volume51-
dc.identifier.spage875-
dc.identifier.epage884-

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