Effect of soaking and germination on polyphenol content and polyphenol oxidase activity of mung bean (Phaseolus Aureus L.) cultivars differing in seed color

International Journal of Food Properties

Volumn 17, Issue 4, 2014, Pages 782-790

  Tajoddin, Muhammed ^a   Manohar, Shinde ^b   Lalitha, Junna ^a  

^a GULBARGA UNIVERSITY   (India)

^b Avesthagen Ltd   (India)

Author keywords

Condensed tannins; Hydrolysable tannins; Mung bean; Polyphenol oxidase; Polyphenols

Indexed keywords

CONDENSED TANNINS; MUNGBEANS; NATURAL ANTIOXIDANTS; POLYPHENOL CONTENT; POLYPHENOL OXIDASE; POLYPHENOLIC CONTENT; POLYPHENOLS; TOTAL POLYPHENOLS;

CULTIVATION; FLAVONOIDS; PLANTS (BOTANY); TANNINS;

SEED;

EID: 84889560348     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.654702     Document Type: Article

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