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Mung bean sprouts are one of the major vegetables in Thai cuisine. The different sprouting stages influence phytochemicals and antioxidant capacity of mung bean sprouts for health benefits. The mung bean seeds were germinated at room temperature (25±2°C) in the dark condition for 12h, 24h and 42h. The fresh weight, sprout length, total phenolic and vitamin C contents, DPPH (2,2-diphenyl-1 picrylhydrazyl) radical scavenging activity and...
22 p hcmute 23/12/2019 351 2
Từ khóa: Effect of sprouting periods and potassium bicarbonate on antioxidants and antioxidant capacities of mung bean by postharvest technology, TRAN THI KHANH LINH
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