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Article: Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

TitleFermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes
Authors
GAN, RShah, NWang, MLui, WYCorke, H
KeywordsAntioxidant capacity
Bound phenolics
Edible legume
Fermentation
Lactic acid bacteria
Total phenolic content
Issue Date2016
Citation
International Journal of Food Science & Technology, 2016, v. 51, p. 875-884 How to Cite?
DOI: http://dx.doi.org/10.1111/ijfs.13062
Persistent Identifierhttp://hdl.handle.net/10722/230278
ISI Accession Number ID
WOS:000372925300005

 

DC FieldValueLanguage
dc.contributor.authorGAN, R-
dc.contributor.authorShah, N-
dc.contributor.authorWang, M-
dc.contributor.authorLui, WY-
dc.contributor.authorCorke, H-
dc.date.accessioned2016-08-23T14:16:07Z-
dc.date.available2016-08-23T14:16:07Z-
dc.date.issued2016-
dc.identifier.citationInternational Journal of Food Science & Technology, 2016, v. 51, p. 875-884-
dc.identifier.urihttp://hdl.handle.net/10722/230278-
dc.languageeng-
dc.relation.ispartofInternational Journal of Food Science & Technology-
dc.subjectAntioxidant capacity-
dc.subjectBound phenolics-
dc.subjectEdible legume-
dc.subjectFermentation-
dc.subjectLactic acid bacteria-
dc.subjectTotal phenolic content-
dc.titleFermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes-
dc.typeArticle-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.emailLui, WY: wylui@hku.hk-
dc.identifier.emailCorke, H: harold@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.authorityLui, WY=rp00756-
dc.identifier.authorityCorke, H=rp00688-
dc.identifier.doi10.1111/ijfs.13062-
dc.identifier.scopuseid_2-s2.0-84968368148-
dc.identifier.hkuros261315-
dc.identifier.volume51-
dc.identifier.spage875-
dc.identifier.epage884-
dc.identifier.isiWOS:000372925300005-

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