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

TitleDynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts
Authors
Issue Date2016
PublisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IFS
Citation
International Journal of Food Science & Technology, 2016, v. 51 n. 9, p. 2090-2098 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/232914
ISSN
2015 Impact Factor: 1.504
2015 SCImago Journal Rankings: 0.720

 

DC FieldValueLanguage
dc.contributor.authorGAN, R-
dc.contributor.authorWang, M-
dc.contributor.authorLui, WY-
dc.contributor.authorWu, K-
dc.contributor.authorCorke, H-
dc.date.accessioned2016-09-20T05:33:21Z-
dc.date.available2016-09-20T05:33:21Z-
dc.date.issued2016-
dc.identifier.citationInternational Journal of Food Science & Technology, 2016, v. 51 n. 9, p. 2090-2098-
dc.identifier.issn0950-5423-
dc.identifier.urihttp://hdl.handle.net/10722/232914-
dc.languageeng-
dc.publisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IFS-
dc.relation.ispartofInternational Journal of Food Science & Technology-
dc.rightsThe definitive version is available at www.blackwell-synergy.com-
dc.titleDynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.emailLui, WY: wylui@hku.hk-
dc.identifier.emailCorke, H: harold@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.authorityLui, WY=rp00756-
dc.identifier.authorityCorke, H=rp00688-
dc.identifier.doi10.1111/ijfs.13185-
dc.identifier.hkuros267182-
dc.identifier.volume51-
dc.identifier.issue9-
dc.identifier.spage2090-
dc.identifier.epage2098-
dc.publisher.placeUnited Kingdom-

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