Showing results 7 to 10 of 10
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Title | Author(s) | Issue Date | |
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Lactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks Journal:Journal of Food Processing and Preservation | 2017 | ||
Living Close to Parents: New Pattern of Intergenerational Living Arrangements in Urban China Proceeding/Conference:Princeton Research Network on Contemporary China Conference, Princeton, New Jersey | 2019 | ||
Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects Journal:Food Science and Technology | 2016 | ||
Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks Journal:International Journal of Food Science & Technology | 2016 |