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

TitleLactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks
Authors
Issue Date2017
Citation
Journal of Food Processing and Preservation, 2017, v. 41 n. 1, article no. e12944 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/230280
ISI Accession Number ID

 

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.issued2017-
dc.identifier.citationJournal of Food Processing and Preservation, 2017, v. 41 n. 1, article no. e12944-
dc.identifier.urihttp://hdl.handle.net/10722/230280-
dc.languageeng-
dc.relation.ispartofJournal of Food Processing and Preservation-
dc.titleLactobacillus 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.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/jfpp.12944-
dc.identifier.hkuros261317-
dc.identifier.volume41-
dc.identifier.issue1-
dc.identifier.spagearticle no. e12944-
dc.identifier.epagearticle no. e12944-
dc.identifier.isiWOS:000394816700071-

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