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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
Gan, RLui, WYChan, CLCorke, H
Issue Date2017
Citation
Journal of Food Processing and Preservation, 2017, v. 41 n. 1, article no. e12846 How to Cite?
DOI: http://dx.doi.org/10.1111/jfpp.12846
Persistent Identifierhttp://hdl.handle.net/10722/232916
ISI Accession Number ID
WOS:000394816700049

 

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.scopuseid_2-s2.0-84994275150-
dc.identifier.hkuros267188-
dc.identifier.volume41-
dc.identifier.issue1-
dc.identifier.spagearticle no. e12846-
dc.identifier.epagearticle no. e12846-
dc.identifier.isiWOS:000394816700049-

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