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J-GLOBAL ID:201702257241779260
整理番号:17A0758237
発芽したヤエナリ(Vigna radiataL.Wilezek)における植物化学物質,酵素及び抗酸化活性の評価【Powered by NICT】
Assessment of phytochemicals, enzymatic and antioxidant activities in germinated mung bean (Vigna radiata L. Wilezek)
著者 (7件):
Wang Junhong
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Ye Yutong
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Li Quan
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Abbasi Arshad Mehmood
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Abbasi Arshad Mehmood
(Department of Environmental Science, COMSATS Institute of Information Technology, Abbottabad, 22060, Pakistan)
,
Guo Xinbo
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Guo Xinbo
(Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, 14853, USA)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
5
ページ:
1276-1282
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)