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

International Journal of Food Science and Technology

Volumn 51, Issue 9, 2016, Pages 2090-2098

  Gan, Ren You ^a,b   Wang, Ming Fu ^b   Lui, Wing Yee ^b   Wu, Kao ^c   Corke, Harold ^a,b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant capacity; ascorbic acid; bound phenolics; germination; mung bean sprout; phenolic composition

Indexed keywords

AGENTS; ANTIOXIDANTS; CULTIVATION; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY); VEGETABLES;

ANTIOXIDANT CAPACITY; GERMINATION; MUNGBEANS; PHENOLIC COMPOSITION; PHENOLICS;

ASCORBIC ACID;

EID: 84983059452     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13185     Document Type: Article

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