Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Published 2018 View Full Article

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Title
Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts
Authors
Keywords
Antioxidant capacity, Ascorbic acid, Enzymatic browning, Mung bean, Polyphenol oxidase, Sprouts
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 1160-1166
Publisher
Elsevier BV
Online
2017-07-15
DOI
10.1016/j.foodchem.2017.07.067

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