File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: L actobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

TitleL actobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks
Authors
Issue Date2016
Citation
Journal of Food Processing and Preservation, 2016 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/230280

 

DC FieldValueLanguage
dc.contributor.authorGAN, R-
dc.contributor.authorShah, N-
dc.contributor.authorWang, M-
dc.contributor.authorLui, WY-
dc.contributor.authorCorke, H-
dc.date.accessioned2016-08-23T14:16:08Z-
dc.date.available2016-08-23T14:16:08Z-
dc.date.issued2016-
dc.identifier.citationJournal of Food Processing and Preservation, 2016-
dc.identifier.urihttp://hdl.handle.net/10722/230280-
dc.languageeng-
dc.relation.ispartofJournal of Food Processing and Preservation-
dc.titleL actobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks-
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/jfpp.12944-
dc.identifier.hkuros261317-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats