Effects of calcium chloride treatment on nutritional components and antioxidant capacity of germinated mung bean

JIN Xiaolin, JIA Yitian, ZHANG Xiaomei, HUI Chuanyin, TIAN Xiaoyu, HOU Yinchen, ZHANG Yiming

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 151-158.

PDF(10011 KB)
PDF(10011 KB)
Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 151-158. DOI: 10.13995/j.cnki.11-1802/ts.029487

Effects of calcium chloride treatment on nutritional components and antioxidant capacity of germinated mung bean

    {{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}}, 2023, 49(16): 151-158 https://doi.org/10.13995/j.cnki.11-1802/ts.029487

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(10011 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉