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Article: Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (Vigna radiata L.) Sprouts

TitleHot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (Vigna radiata L.) Sprouts
Authors
Issue Date2016
Citation
Journal of Food Processing and Preservation, 2016 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/232916

 

DC FieldValueLanguage
dc.contributor.authorGan, R-
dc.contributor.authorLui, WY-
dc.contributor.authorChan, CL-
dc.contributor.authorCorke, H-
dc.date.accessioned2016-09-20T05:33:22Z-
dc.date.available2016-09-20T05:33:22Z-
dc.date.issued2016-
dc.identifier.citationJournal of Food Processing and Preservation, 2016-
dc.identifier.urihttp://hdl.handle.net/10722/232916-
dc.languageeng-
dc.relation.ispartofJournal of Food Processing and Preservation-
dc.titleHot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (Vigna radiata L.) Sprouts-
dc.typeArticle-
dc.identifier.emailGan, R: gan92591@HKUCC-COM.hku.hk-
dc.identifier.emailLui, WY: wylui@hku.hk-
dc.identifier.emailChan, CL: darren92@HKUCC-COM.hku.hk-
dc.identifier.emailCorke, H: harold@hku.hk-
dc.identifier.authorityLui, WY=rp00756-
dc.identifier.authorityCorke, H=rp00688-
dc.identifier.hkuros267188-

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