Effects of NaCl-CaCl2 treatment on phenolics accumulation and antioxidant capacities of soybean sprouts

YU Qian, MA Yan, FAN Danjun, GONG Ruyi, WANG Pei, GU Zhenxin, YANG Runqiang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 152-158.

PDF(1190 KB)
PDF(1190 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 152-158. DOI: 10.13995/j.cnki.11-1802/ts.016869

Effects of NaCl-CaCl2 treatment on phenolics accumulation and antioxidant capacities of soybean sprouts

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(1): 152-158 https://doi.org/10.13995/j.cnki.11-1802/ts.016869

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1190 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉