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Article: Lactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

TitleLactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks
Authors
GAN, RShah, NWang, MLui, WYCorke, H
Issue Date2017
Citation
Journal of Food Processing and Preservation, 2017, v. 41 n. 1, article no. e12944 How to Cite?
DOI: http://dx.doi.org/10.1111/jfpp.12944
Persistent Identifierhttp://hdl.handle.net/10722/230280
ISI Accession Number ID
WOS:000394816700071

 

DC FieldValueLanguage
dc.contributor.authorGAN, R-
dc.contributor.authorShah, N-
dc.contributor.authorWang, M-
dc.contributor.authorLui, WY-
dc.contributor.authorCorke, H-
dc.date.accessioned2016-08-23T14:16:08Z-
dc.date.available2016-08-23T14:16:08Z-
dc.date.issued2017-
dc.identifier.citationJournal of Food Processing and Preservation, 2017, v. 41 n. 1, article no. e12944-
dc.identifier.urihttp://hdl.handle.net/10722/230280-
dc.languageeng-
dc.relation.ispartofJournal of Food Processing and Preservation-
dc.titleLactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks-
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.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/jfpp.12944-
dc.identifier.scopuseid_2-s2.0-84983066598-
dc.identifier.hkuros261317-
dc.identifier.volume41-
dc.identifier.issue1-
dc.identifier.spagearticle no. e12944-
dc.identifier.epagearticle no. e12944-
dc.identifier.isiWOS:000394816700071-

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