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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 Date2017
Citation
Journal of Food Processing and Preservation, 2017, v. 41 n. 1, article no. e12846 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.issued2017-
dc.identifier.citationJournal of Food Processing and Preservation, 2017, v. 41 n. 1, article no. e12846-
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.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/jfpp.12846-
dc.identifier.hkuros267188-
dc.identifier.volume41-
dc.identifier.issue1-
dc.identifier.spagearticle no. e12846-
dc.identifier.epagearticle no. e12846-

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